Glazed Turnips from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
Select fine, small and tender Turnips of uniform size, top the heads and stems, and remove the skins, but not too closely, lest they should break up when boiling. Then take a frying pan large enoug...
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Ingredients
- 6 Turnips of Uniform Size
- A Tablespoonful of Sugar
- A Cupful of Water
- A Large Tablespoonful of Butter
- Salt to Taste
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