To Boil Turnips

Modern cookery for private families · Acton, Eliza · 1845
Source
Modern cookery for private families
Status
success · extracted 14 days ago
Not a recipe
No
Ingredients (2)
for boiling
Instructions (3)
  1. Pare entirely from them the fibrous rind, and either split the turnips once or leave them whole.
  2. Throw them into boiling water slightly salted, and keep them closely covered from smoke and dust until they are tender.
  3. When boiled in their skins and pared afterwards, they are said to be of better flavour and much less watery than when cooked in the usual way.
Original Text
TO BOIL TURNIPS. Pare entirely from them the fibrous rind, and either split the turnips once or leave them whole; throw them into boiling water slightly salted, and keep them closely covered from smoke and dust until they are tender. When small and young they will be done in from fifteen to twenty minutes; at their full growth they will require from three quarters to a full hour, or more, of gentle boiling. After they become old and woolly they are not worth dressing in any way. When boiled in their skins and pared afterwards, they are said to be of better flavour and much less watery than when cooked in the usual way. Young turnips, 15 to 20 minutes: full grown, 3/4 to 1 hour, or more.
Notes
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