SC - eggs

[Uduido@aol.com]

At 7:56 PM -0400 6/14/97, Kimib2 at aol.com wrote:
>Armoured turnips? This sounds interesting! CAn I get a recipe? Looking for
>ideas to serve son (medieval fanatic) at his graduation feast next June
>(1998). This might work! Any other suggestions are welcome.... plan on
>serving about 40 people (mini-feast?)
>Kimib2

The original source is _De Honesta Voluptate_ by Platina, 1475.  This is
our worked-out version as published in our _Miscellany_.  The
_Miscellany_, which includes lot of other recipes (and at least one article
on planning feasts), is on the web at
http://www.pbm.com/~lindahl/cariadoc/miscellany.html

Armored Turnips
Platina,  p. 147 (book 8)

Cut up turnips that have been either boiled or cooked under the ashes.
Likewise do the same with rich cheese, not too ripe. These should be
smaller morsels than the turnips, though. In a pan greased with butter or
liquamen, make a layer of cheese first, then a layer of turnips, and so on,
all the while pouring in spice and some butter, from time to time. This
dish is quickly cooked and should be eaten quickly, too. [end of original]

1 lb turnips (5 little)
10 oz cheddar cheese
2 T butter
1/2 t cinnamon
1/4 t ginger
1/4 t pepper
1 t sugar

Boil turnips about 30 minutes, peel and slice. Slice cheese thinner than
turnips, with slices about the same size. Layer turnips and sliced cheese
in 9"x5" baking pan, and bake 20 minutes at 350=B0.

Elizabeth/Betty Cook

We have modified this recipe in accordance with the more detailed version
in Martino's cookbook, which calls for "some sugar, some pepper and some
sweet spices".