Boiled Turnips and Salt Pork
Recipe No. 650 from the U.S. Army's WWII cookbook — Vegetables. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.
Army TM10-412 · Pork · Side Dish · Vegetable
Recipe No. 650 from the U.S. Army’s WWII cookbook — Vegetables. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.
Ingredients
- Turnips — 25 pounds
- Pork, salt, cut in chunks — 5 pounds
- Salt — as needed
- Water, boiling — as needed
- Salt — as needed
- Pepper — as needed
Directions
- Wash turnips; pare and slice. Add salt pork.
- Cover with boiling salted water. Heat to boiling point; reduce heat and simmer, uncovered, until turnips are tender. Drain.
- Add salt and pepper.
Notes
SCALED TO 8 SERVINGS (the original is ÷12.5): Turnips — 2 lb Pork, salt, cut in chunks — 6⅓ oz Salt — to taste Water, boiling — to taste Salt — to taste Pepper — to taste
— TM 10-412, Army Recipes (War Department, 15 August 1944), recipe No. 650, Vegetables. Army measures: 1 No. 56 dipper = 1 qt; 1 No. 55 dipper = 1¾ qt; 1 mess kit cup = 1½ pints.