Mashed Turnips

The Art of Cookery Made Easy and Refined · Mollard, John · 1802

Source: The Art of Cookery Made Easy and Refined
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (5)

turnips ↝ Turnips, raw [Vegetables and Vegetable Products]
flour ↝ Flour, 00 [Cereal Grains and Pasta]
fresh butter ↝ Asparagus, fresh, cooked with butter or margarine [Other vegetables and combinations]
cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
salt ↝ Salt, table, iodized [Spices and Herbs]

Instructions (7)

Pare and boil turnips until three parts done.
Squeeze the turnips between two plates.
Put the turnips into a stewpan.
Add flour, fresh butter, cream, and salt, a little of each.
Mix them well over a fire.
Stew them gently for five minutes.
Preserve them as white as possible.

Original Text

Mashed Turnips.

Pare and boil them till three parts done; then squeeze them between two plates, put them into a stewpan, add flour, fresh butter, cream, and salt, a little of each. Mix them well over a fire,[149] stew them gently for five minutes, and preserve them as white as possible.

Notes

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