Estimated Nutrition (whole recipe, rough)
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| 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
- two three
- four pieces
- vinegar
- pepper
- salt
Directions
Boil the spinach as above, and drain and press it, but do not chop it. Have ready some eggs poached as follows. Boil in a sauce-pan, and skim some clear spring water, adding to it a table-spoonful of vinegar. Break the eggs separately, and having taken the sauce-pan off the fire, slip the eggs one at a time into it with as much dexterity as you can. Let the sauce-pan stand by the side of the fire till the white is set, and then put it over the fire for two minutes. The yolk should be thinly covered by the white. Take them up with an egg slice, and having trimmed the edges of the whites, lay the eggs on the top of the spinach, which should firstly seasoned with pepper and salt and a little butter, and must be sent to table hot.
Take off a thick paring from the outside, and boil the turnips gently for an hour and a half. Try them with a fork, and when quite tender, take them up, drain them on a sieve, and either send them to table whole with melted butter, or mash them in a cullender, (pressing and squeezing them well;) season with a little pepper and salt, and mix with them a very small quantity of butter. Setting in the sun after they are cooked, or on a part of the table upon which the sun may happen to shine, will give to turnips a singularly unpleasant taste, and should therefore he avoided.
When turnips are very young, it is customary to serve them up with about two inches of the green top left on them.
If stewed with meat, they should be sliced or quartered.
Mutton, either boiled or roasted, should always be accompanied by turnips.
Wash and scrape them well. If large cut them into two three, or four pieces. Put them into boiling water with a little salt in it. Full grown carrots will require three hours' boiling; smaller ones two hours, and young ones an hour. Try them with a fork, and when they are tender throughout, take them up and dry them in a cloth. Divide them in pieces and split them, or cut them into slices.
Eat them with melted butter. They should accompany boiled beef or mutton.
Wash, scrape and split them. Put them into a pot of boiling water; add a little salt, and boil them till quite tender, which will be in from two to three hours, according to their size. Dry them in a cloth when done, and pour melted butter over them in the dish. Serve them up with any sort of boiled meat, or with salt cod.
Parsnips are very good baked or stewed with meat.
RUSSIAN OR SWEDISH TURNIPS
This turnip (the Ruta Baga) is very large and of a reddish yellow colour; they are generally much liked. Take off a thick paring, cut the turnips into large pieces, or thick slices, and lay them awhile in cold water. Then boil them gently about two hours, or till they are quite soft. When done, drain, squeeze and mash them, and season them with pepper and salt, and a very little butter. Take care not to set them in a part of the table where the sun comes, as it will spoil the taste.
Russian turnips should always be mashed.