To Stove Turnips
"Schice them & cut them in Long pices set them on with a very Little water & suger & a good dole butterr & Let them stove a Lang hour stoving will doe it till all the water be gon this you may eat with any meat"
Note on the Original Text
Written in the straightforward, conversational style of early 18th-century English manuscripts, this recipe offers minimal instruction and assumes the reader's familiarity with basic kitchen techniques. Spellings reflect period norms: 'Schice' for 'slice', 'suger' for 'sugar', and 'dole' for 'dollop' or 'good deal'. Quantities are vague, relying on the cook's judgement. 'Stoving' refers to a slow, covered cooking method over gentle heat, deriving from the use of 'stove' to mean a heated area or device. The language is sparse but evocative—a reflection of its time.
Title
Cookbook (1706)
You can also click the book image above to peruse the original tome
Writer
Unknown
Era
1706
Publisher
Unknown
Background
Step back to the early 18th century with this charming culinary collection, brimming with period recipes that tantalize the tastebuds and offer a delicious glimpse into historic kitchens.
Kindly made available by
Folger Shakespeare Library
This recipe hails from early 18th-century England, dated approximately 1706. During this period, turnips were a common and affordable root vegetable, frequently appearing in the kitchens of both the modest and well-to-do. The method of 'stoving,' referring to gentle stewing, was a typical way to prepare vegetables, making them rich and tender and allowing them to accompany roasted or boiled meats. The addition of butter and sugar reflects the developing English palate for subtly sweetened, enriched vegetable preparations, influenced by both French cuisine and increasing access to sugar.
This dish would have been made over the hearth in a heavy-bottomed saucepan or small pot, possibly copper or cast iron, set over glowing coals. A simple long-handled spoon for stirring and a sharp knife for slicing the turnips would be essential, and the cook might use a wooden board for cutting. The close-fitting lid would help retain moisture and ensure even gentle stewing.
Prep Time
10 mins
Cook Time
1 hr
Servings
4
We've done our best to adapt this historical recipe for modern kitchens, but some details may still need refinement. We warmly welcome feedback from fellow cooks and culinary historians — your insights support the entire community!
Ingredients
- 1 lb turnips
- 3 tablespoons water (just enough to barely cover the bottom of the pan)
- 1–2 teaspoons sugar (0.2–0.35 oz, adjust to taste)
- 1.5 oz unsalted butter
Instructions
- Begin by peeling and slicing turnips into long pieces, resembling batons or thick matchsticks.
- Place them in a saucepan with just enough water to barely cover the bottom—about 3 tablespoons.
- Add 1-2 teaspoons (about 0.2-0.35 oz) of sugar and a generous knob of butter, around 1.5 oz.
- Cover with a lid and cook over low heat, allowing the turnips to gently 'stove' or stew for about an hour.
- Stir occasionaly to ensure they do not catch at the bottom, cooking until all the water has evaporated and the turnips are tender and glosssy.
- They should be buttery, slightly sweet, and ready to serve hot as a side for any meat dish.
Estimated Calories
110 per serving
Cooking Estimates
It takes about 10 minutes to peel and slice the turnips, then about 1 hour to gently cook them on low heat until tender. Each serving contains approximately 110 calories, based on making 4 servings from the recipe.
As noted above, we have made our best effort to translate and adapt this historical recipe for modern kitchens, taking into account ingredients nowadays, cooking techniques, measurements, and so on. However, historical recipes often contain assumptions that require interpretation.
We'd love for anyone to help improve these adaptations. Community contributions are highly welcome. If you have suggestions, corrections, or cooking tips based on your experience with this recipe, please share them below.
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