[Sca-cooks] stuffed turnips.

[Olwen the Odd]

>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.
>
This sounds good.  I am wondering though, what is corance.  I looked in the
glossery and it isn't there, so I'm thinkin new addition.
Olwen who is also wondering if they poured the bathing/cooking liquid over
the stuffed turnips when serving.  I think so since they end with "then
serve it in".

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