The 1901 Cookbook Archive
No. 668 — Turnip Sauce
English historical translation of Molokhovets recipe No. 668 from the 1901 Russian cookbook, retaining original methods and measures.
Peel the turnips as directed in the general note and cut into cubes. Put in a saucepan and add just enough cold water to cover.
For three Russian pounds of turnips add ¾ teaspoon of salt (¼ teaspoon per pound) and 1½ spoonfuls of butter. Cook for at least one hour.
Serve with croutons. When the turnips accompany mutton, beef cutlets or a meat roll, half this quantity suffices for six diners.
Original source: Read Russian recipe No. 668. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.