[Sca-cooks] stuffed turnips.

[Louise Smithson]

I found this recipe for turnips in A book of Cookrye by A.W. At London: Printed by Edward Allde 1591.  STC 2nd ed/24897
How to make a Pudding in a turnep root.
Take your turnep root and wash it fair in warm water, and scrape it faire and make it hollow as you do a carret roote, and make your stuffe of bread, and apples chopt fine, then take corance and hard egs, and season it with sugar, cinnamon and ginger, and yolks of hard egs and to temper your stuffe, and put it into the turnep, then take faire water, and set it on the fire, and let it boyle or ever you put in your turneps, then put in a good piece of sweet butter, and claret wine, and a little vinagre, and reosemarye and whole mace, sugar, and corance, and dates quartered,a nd when they are boyled inough, then they will be tender, then serve it in.