SC - Re: sca-cooks V1 #374

[Robert Beaulieu]

I found 2 recipes, 
        Enjoy...


Here is a recipe I found in David D. Friedman's Home Page
(http://www.best.com/~ddfr/)




Armored Turnips (64 people)

Platina 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.

 

8 lb turnips

5 lb cheddar cheese

16 T butter

4 t cinnamon

2 t ginger

2 t pepper

2 2/3 T sugar

 

Bring water to a boil, boil turnips about 30 minutes, peel and slice.
Slice cheese thinner than
turnips, with slices about the same size. Layer turnips, sliced cheese,
butter and spices in baking
pans, and bake 20 minutes at 350deg. .

 

Rapes Armate

 

Make to cook the turnips under the (brascia), or boil it whole and
(sane), and cut it in slices great
as much as one (costa) of a knife; and you will have some good fat
cheese cut in slices as
large/wide as the turnips, but thinner; and have some sugar some pepper
and some sweet spices
mixed together; and you will prepare in a pan (da) tart by order on the
bottom of that, slices of
cheese in such a way that they make a bottom crust, and over that put a
(solar) of turnip
(buttandoli/throwing it) above some of the spices written above and some
fresh butter
abundantly; and thus step by step you will go putting together the
turnip, the cheese so much that
the pan will be full, make it to cook for a quarter hour or more, in the
fashion of a tort. And this
ornamentation if you wish to give to the following as well.

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Here is an other recipe I found in Cariadoc's Miscellany
http://www.pbm.com/~lindahl/cariadoc/miscellany.html


   



Armored Turnips

Platina 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.

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

Boil turnips about 30 minutes, peel and slice thin, layer turnips and
sliced cheese in 9"x5" baking
pan, and bake 30 minutes at 350deg. .
 
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