Photo: Sorin Gheorghita
Estimated Nutrition (whole recipe, rough)
108
Calories
0g
Protein
12g
Fat
2g
Carbs
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| 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
- a good piece of butter
- pepper
- salt
Directions
1
Scrape and wash them; cook them tender in boiling water salted slightly. Drain well and mash them. Work in a good piece of butter and season with pepper and salt. Heap up on a vegetable dish and serve hot.
2
Carrots are also good simply boiled in salted water and dished up hot with melted butter over them.
3
Turnips are boiled plain with or without meat, also mashed like potatoes and stewed like parsnips. They should always be served hot. They require from forty minutes to an hour to cook.
By F. L. Gillette and Hugo Ziemann ·
Recipe sourced from
gutenberg