Dessert
Young turnips stewed with cream
A page-cited historical dessert recipe from Marion Harland, transcribed with its original method.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- Pare, lay in cold water one hour;
- cook tender in two waters;
- drain and cover with hot cream (heated with a pinch of soda) or hot milk, if you have no cream.
- Simmer gently for five minutes;
- stir in a white roux made by cooking together a tablespoonful of butter and one of flour, salt and pepper, and serve very hot.
Historical transcription
Source method
- 1
Pare, lay in cold water one hour; cook tender in two waters; drain and cover with hot cream (heated with a pinch of soda) or hot milk, if you have no cream. Simmer gently for five minutes; stir in a white roux made by cooking together a tablespoonful of butter and one of flour, salt and pepper, and serve very hot.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.