Mamie Eisenhower's Sweet Turnips (1954)

• 6 medium turnips
• 2 egg yolks
• 1 tspn salt
• Dash of cayenne pepper
• 1/8 tspn basil
• 2 egg whites
• 1 tspn grated lemon rind
• 2 tbspns brown sugar

Cook cubed turnips until tender, about 20 minutes. Drain and mash. Beat egg yolks and add to turnips along with salt and cayenne pepper, basil, and lemon rind. 

Beat egg whites and fold gently into turnip mixture. Pour into casserole, sprinkle with brown sugar, and bake 20 minutes.

More "Lost" Historic Recipes
Lady Bird Johnson's Molded Cranberry Salad (1965)

White House Golden Spice Cake (1887)

(Origin - "Eating with Uncle Sam - Recipes and Historical Bites from the National Archives" edited by Patty Reinert Mason, Introduction by Chef Jose Andres. Published by The Foundation for the National Archives, Washington D.C., 2011. Recipe was provided by the Dwight D. Eisenhower Library and Museum.) 

Parsnips Stewed in Dark Beer (1627)

• 1 lb parsnips, peeled and cut in 2-inch chunks (halve the thick chunks from the top of the parsnips lengthwise so that they willk cook tender in about the same time as the thinner root ends)
• 1 cup dark beer or stout
• A 1-inch piece of stick cinnamon
• 2 large blades of mace
• 3 whole cloves
• Pinch of salt
• Pinch of pepper

Place all ingredients in a heavy, medium-size saucepan and simmer, covered, 30 to 35 minutes until you can pierce parsnips easily with a fork. Turn heat to low and simmer, uncovered, 10 to 15 minutes longer until the beer or stout has thickened into a glaze.  

Remove cinnamon, mace, and cloves, and serve parsnips hot as an accompaniment to roast fowl, ham, or pork.

(Origin - "Recipes from America's Restored Villages" by Jean Anderson, 1975. This recipe was taken from the Plimouth Plantation in Plymouth, Massachusetts, in existence from 1627 to 1691.)