| Turnips - 1894 Style |
~ from Jone Johnson Lewis, Women's History Guide
Recipes, 1894 style
The recipes in this collection are representative of cooking in America in the
late 19th century, and the compilation of a cookbook shows the ways in which
women were beginning to organize and act both within their traditional roles and
outside of traditional expectations. The recipes are presented exactly as
written in 1894, and may not conform to current nutritional or food preparation
standards. Try at your own risk.
From:
Recipes Tried and True
Compiled by the Ladies' Aid Society of the First Presbyterian Church, Marion,
Ohio, 1894
TURNIPS.
M. E. WRIGHT.
Put one-half teacup of butter in your kettle, and let it get hot; then add one
tablespoon sugar. Have your turnips sliced fine; put them in your kettle and
stir well; add enough water to stew tender; then sprinkle over them one
tablespoon of flour and a little rich cream. Stir well, and serve. Sweet
potatoes are excellent cooked the same way.
