[Sca-cooks] [Sca-Cooks] Ginger Substutes

Elaine Koogler kiridono at gmail.com
Mon Aug 13 05:55:39 PDT 2007

I use the following combination of recipes, which does not use ginger:
(unfortunately, the redaction I can find is for 104 people, but you can get
the idea)

Armored Turnips (Rapum Armatum)

Recipe By : Platina -- De honesta voluptate
Servings :104

80    medium turnips
5 1/4   pounds mozzarella cheese
5 1/4   pounds provolone cheese
1 1/3   quarts butter
       white pepper

1. Steam turnips until tender. Pat as dry as possible between paper towels.
2. Layer turnips, mozzarella, provolone and butter in a baking dish,
sprinkling each layer with salt, sugar, white pepper and nutmeg.
3. Bake in a moderate oven until cheese is bubbly and brown.
4. Serve hot.

This was taken from four versions of the recipe: Epulario, Platina, Libro de
Arte Coquinaria (Maestro Martino) and Bishop Geoffrey D'Ayr of the East
Kingdom. Platina tells us:

Those who have a fortified gullet are pleased to call turnips "armored" when
they have been rolled in cheese, covered, as it were, with breastplate and
cuirass, as if their descent into the lower regions would not seem safe
without arms. But what good does this protection do the turnips, since it
turns against them to their total ruin, since the very strong gluttons in
the cookshop of athletes prefer their enemy armored and eat them,
defenseless as they are. 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.
But since it is ruinous, it should be served to Domitianus, who is very

Maestro Martino and Mestre Robert {Libro per Cuoco) both call for the
addition of sugar, and Maestro Martino adds pepper as well.

Bishop Geoffrey d'Ayr (East) used both provolone and mozzarella in his
redaction of a number of years ago, and I continue that here as I like the
combination of flavors. None of the recipes specify which kind of cheese
beyond "mild","rich", etc., so this is a reasonable translation.

> On Mon, 30 Jul 2007, Suzanne Lewing wrote:
> > Help Please,
> >
> > I am supposed to cook for an upcoming event.
> > I was going to make one of our queens favorite dishes Armored Turnips,
> the problem she is allergic to ginger and every variation I have contains
> some amount of the undesirable stuff. So has anyone here ever made this dish
> without the ginger or used something as a substitute i.e. white pepper.
> >
> > Any Help will be greatly appreciated.
> >
> > YIS
> > Elenor de Clyburne

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