Peel small tender turnips; heat 1 tablespoonful of butter in a Saucepan. Place the turnips in whole, sprinkle with salt and pepper; add a tablespoonful of sugar. Pour over a cup of water; cover and let cook for one hour until tender but not broken. Thicken the Sauce with flour and milk. Add a little water and set in the oven a half hour, covered with paper; then serve.
Dishes & Beverages of the Old South, by Martha McCulloch Williams (Year 1913)