1914 Turnip and Pea Salad with Lemon

1914 Turnip and Pea Salad with Lemon
Midnight Feasts
Bermuda turnips
Salt
Lemon juice
Cold boiled peas
Mayonnaise
Peel small Bermuda turnips of uniform size and boil in salted water until tender, but not soft; drain, cool, and scoop out the centers making shallow cups. Sprinkle these with salt and lemon juice and set on ice to chill for an hour. At serving time drain the turnip cups and fill with cold boiled peas, drained and mixed with mayonnaise tinted green.
Did we eat it? Yes
Would I make it again? Yes
Notes: My turnips were too small to stuff so I chopped them up and tossed them with the peas, mayo, and lemon.

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