[Sca-cooks] Apples and turnips

[Phil Troy/ G. Tacitus Adamantius]

Also sprach Avraham haRofeh of Northpass:
>Quoting Stefan li Rous <StefanliRous at austin.rr.com>:
>
>>  Johnnae llyn Lewis said:
>>  > I found this one and it's even German--
>>  >
>>  > 35. Ein agraz (An agraz )
>>  >     Nim holtze epfele und peterlin und bezzin. und stoz ez zu sammene
>>  >  und drucke uz. daz die petersilie ein wenic zuvar. daz heizzet auch
>>  > agraz.
>>  >     Take wood apples and parsley and turnips and pound it together and
>>  > press it out, that the parsley colors a little. That is also called Agraz.
>>  >
>>  > Ein Buch von guter spise
>>  > copyright 1993 Alia Atlas
>>  >
>>  > http://cs-people.bu.edu/akatlas/Buch/recipes.html#recipe35
>>
>>  Okay, but what do you do with this appple/parsley/turnip paste? Do you
>>  eat it raw? Or cook it like a fritter? Or stew it?
>
>Based on the context in Guter Spiese, and looking at other recipes
>called "Agraz", I assumed it was a sauce type concoction.

Maybe a relish of sorts. FWIW, the Melitta Weiss Adamson translation
says you use crabapples (which would account for the name, rough
cognate of the Italian "agresto", or verjuice) and beets.

Adamantius, certified party pooper