Estimated Nutrition (whole recipe, rough)
Counts 2 of 3 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Turnip | 1 medium (122g) | 34 |
| Salt | 1 tsp (6g) | 0 |
| Water | 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
- 1/2 gallon of water allow 1 heaped tablespoonful of salt
- 1 heaped tablespoonful of salt
- 12 turnips
- 6 persons
Directions
1165. INGREDIENTS.--Turnips; to each 1/2 gallon of water allow 1 heaped tablespoonful of salt.
_Mode_.--Pare the turnips, and, should they be very large, divide them into quarters; but, unless this is the case, let them be cooked whole. Put them into a saucepan of boiling water, salted in the above proportion, and let them boil gently until tender. Try them with a fork, and, when done, take them up in a colander; let them thoroughly drain, and serve. Boiled turnips are usually sent to table with boiled mutton, but are infinitely nicer when mashed than served whole: unless nice and young, they are scarcely worth the trouble of dressing plainly as above.
_Time_.--Old turnips, 3/4 to 1-1/4 hour; young ones, about 18 to 20 minutes.
_Average cost_, 4d. per bunch.
_Sufficient_.--Allow a bunch of 12 turnips for 5 or 6 persons.
_Seasonable_.--May be had all the year; but in spring only useful for flavouring gravies, &c.
THE TURNIP.--This vegetable is the _Brassica Rapa_ of science, and grows wild in England, but cannot be brought exactly to resemble what it becomes in a cultivated state. It is said to have been originally introduced from Hanover, and forms an excellent culinary vegetable, much used all over Europe, where it is either eaten alone or mashed and cooked in soups and stews. They do not thrive in a hot climate; for in India they, and many more of our garden vegetables, lose their flavour and become comparatively tasteless. The Swede is the largest variety, but it is too coarse for the table.