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GERMAN MODE OF COOKING TURNIPS
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GERMAN MODE OF COOKING TURNIPS

6 ingredients 6 steps gutenberg
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Estimated Nutrition (whole recipe, rough)

495
Calories
14g
Protein
1g
Fat
104g
Carbs
What these numbers assume — 4 portions →
Ingredient Portion assumed kcal
Flour 1 cup (125g) all-purpose 455
Turnip 1 medium (122g) 34
Black Pepper 1 tsp ground (2.3g) 6
Salt 1 tsp (6g) 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 pint of weak stock
  • 1 tablespoonful of flour
  • 8 large turnips
  • 4 persons
  • pepper
  • salt

Directions

1

1167. INGREDIENTS.--8 large turnips, 3 oz. of butter, pepper and salt to taste, rather more than 1/2 pint of weak stock or broth, 1 tablespoonful of flour.

2

_Mode_.--Make the butter hot in a stewpan, lay in the turnips, after having pared and cut them into dice, and season them with pepper and salt. Toss them over the fire for a few minutes, then add the broth, and simmer the whole gently till the turnips are tender. Brown the above proportion of flour with a little butter; add this to the turnips, let them simmer another 5 minutes, and serve. Boiled mutton is usually sent to table with this vegetable, and may be cooked with the turnips by placing it in the midst of them: the meat would then be very delicious, as, there being so little liquid with the turnips, it would almost be steamed, and consequently very tender.

3

_Time_.--20 minutes. _Average cost_, 4d. per bunch.

4

_Sufficient_ for 4 persons.

5

_Seasonable_.--May be had all the year.

6

TURNIPS.--Good turnips are delicate in texture, firm, and sweet. The best sorts contain a sweet juicy mucilage, uniting with the aroma a slightly acid quality, which is completely neutralized in cooking. The turnip is prepared in a variety of ways. Ducks stuffed with turnips have been highly appreciated. It is useful in the regimen of persons afflicted with chronic visceral irritations. The turnip only creates flatulency when it is soft, porous, and stringy. It is then, consequently, bad.

By Isabella Beeton · Recipe sourced from gutenberg

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