Brev. Brig. Gen'l
- May 12, 2010
- Now Florida but always a Kentuckian
When they (turnips) are boiled quite tender, squeeze them as dry as possible between two trenchers; put them into a sauce-pan; mash them with a wooden spoon, and rub them through a colander; add a little bit of butter; keep stirring them till the butter is melted and well mixed with them, and they are ready for the table.
from: "The Cook's Orace" by William Kitchiner, New York, 1829.
Turnips may be grown more for their greens than their roots today, but in the 19th century they were as popular as parsnips and potatoes. "Trenchers" are slabs of flat bread, used since ancient times as edible dinner plates. In this case, it may be easier to dry the turnips with a clean absorbent cloth. It also might be easier to grate the turnips through a colander then do the mashing with butter in the pot after.
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