[Sca-cooks] Apples and turnips

[jenne at fiedlerfamily.net]

> From:  "Two Fifteenth-Century Cookery-Books", HARLEIAN MS. 279 (ab.
> 1430), & HARL. MS. 4016 (ab. 1450)
>
> Rapeye. Take almaundys, an draw a gode mylke ther-of, and take Datys an
> mynce hem smal, an put ther-on y-now; take Raw Appelys, an pare hem and
> stampe hem, an drawe hem vppe with wyne, or with draf of Almaundys, or
> bothe; than caste pouder of Gyngere, Canel, Maces, Clowes, & caste
> ther-on Sugre y-now; than take a quantyte of flowre of Rys, an throwe
> ther-on, & make it chargeaunt, an coloure it wyth Safroun, an with
> Saunderys, an serue forth; an strawe Canel a-boue.
>

Note that this recipe doesn't actually specify cooking the mixture, and I
just recently redacted this without adding the step of cooking it, and
found that it worked pretty well.

-- Jadwiga Zajaczkowa   jenne at fiedlerfamily.net
"Words can be your friend or your enemy, depending on who's
throwing the book, so watch your language." Stoppard