{"id":7053,"slug":"hashed-turnips","title":"HASHED TURNIPS","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["turnips","salt","pepper","butter","water","flour","meat stock or milk","drippings"],"ingredients_norm":["turnip","salt","pepper","butter","water","flour","meat stock or milk","dripping"],"steps":["Chop the drained turnips into rather large pieces.","Return to the stew-pan, and for one and one-half pints of turnips add one teaspoon of salt, one-fourth teaspoon of pepper, one tablespoon of butter, and four tablespoons of water.","Cook over a very hot fire until the turnips have absorbed all the seasonings.","Serve at once.","Or the salt, pepper, butter, and one tablespoon of flour may be added to the hashed turnips; then the stew-pan may be placed over the hot fire and shaken frequently to toss up the turnips.","When the turnips have been cooking five minutes in this manner add one-half pint of meat stock or of milk and cook ten minutes.","When meat or soup stock is used substitute drippings for the butter in the above recipe."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/12350","source_ref":"pg:12350:w35:9","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"1e86974f124d3e96d033cbc1f1beaf493245fe5af4d4220aa372a359d41a8fb1","created_at":"2026-08-02T16:57:06Z","updated_at":"2026-08-02T16:57:06Z","notice":"Historical recipe, reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/hashed-turnips"}