- Joined
- May 12, 2010
- Location
- Now Florida but always a Kentuckian
Rutabagas are a cross between turnips and cabbage. They were first grown in Sweden in 1600s. They became popular in United States in early 19th century. They were used as fodder for cattle and as vegetables in stews and also served mashed. One of the earliest recipes I could find was from 1887 in "A Few Hints About Cooking" by Sarah A. Grier.
The book, "A Few Hints About Cooking" is a collection of recipes which first appeared in the author, Sarah A. Grier's column in the "Boston Saturday Evening Gazette". This is a rare book and saw a first edition for sale for $180.00.
Mashed Rutabaga from "A Few Hints About Cooking" by Sarah A. Grier page 125.
"Cut rutabaga turnips into quarters; peel, wash, and boil until tender. Add a little butter, salt and pepper after draining off the water; mash smoothly and serve."
The book, "A Few Hints About Cooking" is a collection of recipes which first appeared in the author, Sarah A. Grier's column in the "Boston Saturday Evening Gazette". This is a rare book and saw a first edition for sale for $180.00.
Mashed Rutabaga from "A Few Hints About Cooking" by Sarah A. Grier page 125.
"Cut rutabaga turnips into quarters; peel, wash, and boil until tender. Add a little butter, salt and pepper after draining off the water; mash smoothly and serve."