The Foods of England | Cookbooks | Diary | Index | Magic Menu |
Twitter email Foods of England


Random Page
Cookbooks
Diary
Index
Magic Menu
Really English?
Timeline
English Service
Food Map of England
- Lost Foods
- Accompaniments
- Biscuits
- Breads
- Cakes
- Cheeses
- Classic Meals
- Curry Dishes
- Dairy
- Drinks
- Egg Dishes
- Fish
- Fruit
- Fruits & Vegetables
- Game & Offal
- Meat & Meat Dishes
- Pastries and Pies
- Pot Meals
- Poultry
- Preserves & Jams
- Puddings & Sweets
- Sauces
- Sausages
- Scones
- Soups
- Sweets and Toffee



Turnip Tops or Turnip Greens

Vegetables

Boiled as green vegetables. Known at least since Evelyn 1699. "They make very nice sweet greens, and are esteemed great purifiers of the blood and juices." (Eaton 1822).


Original Receipt in Evelyn 1699;

34. Turnep. Take their stalks (when they begin to run up to seed) as far as they will easily break downwards: Peel and tie them in Bundles. Then boiling them as they do sparagus, are to be eaten with Melted Butter.




Original Receipt in 'The Cook and Housekeeper's Dictionary' by Mary Eaton (Eaton 1822);

TURNIP TOPS. These are the shoots which come out in the spring from the old turnip roots, and are to be dressed in the same way as cabbage sprouts. They make very nice sweet greens, and are esteemed great purifiers of the blood and juices.




Sitemap - This page updated 02/10/2016 - Copyright © Glyn Hughes 2016


  BUILT WITH WHIMBERRY  

matrixstats