Estimated Nutrition (whole recipe, rough)
Counts 4 of 6 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Honey | 1 tbsp (21g) | 64 |
| Turnip | 1 medium (122g) | 34 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Sage | 1 tsp ground (0.7g) | 2 |
| Water | not in our table | 0 |
| Chestnut | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 2 lb Turnip, small white -- peeled
- -& cut in bite-sized pieces
- 1/3 c White wine -- mixed with
- 2/3 c -- Water
- 12 Chestnuts -- peeled
- 1/2 tb Dried sage -- chopped
- 1 t Honey
- =
Directions
Young, small turnips should be cooked in water without wine for the first boiling. *Then throw away the water and cook slowly in water and wine, with chestnuts
therein, or, if one has no chestnuts, sage.
Parboil the turnips in water for 5 minutes; Drain.
Add 1 cup water and 1 cup wine. Add chestnuts and sage. Salt to taste. Bring to a boil, lower heat and simmer about 30 min.