[Sca-cooks] Fwd: Platina's turnips

Sandra Kisner sjk3 at cornell.edu
Tue May 13 07:10:30 PDT 2008


I suspect Johnnae meant this for the whole list.

Sandra

>I rather suspect that it might be 6 to 8 medium turnips also.
>Why measure an 1/8 turnip?
>
>One eighth quart butter is a strange measurement.
>Why not one- half cup or 8 tablespoons or one stick?
>
>Other versions for comparisons
>http://www.pbm.com/~lindahl/cariadoc/vegetables.html
>http://www.florilegium.org/?http%3A//www.florilegium.org/files/FOOD-VEGETABLES/armrd-turnps-msg.html
>
>Johnnae
>
>Sandra Kisner wrote:
>>
>>>Armored Turnips (Rapum Armatum
>>>6 1/8 medium turnips
>>>3/8 pound mozzarella cheese
>>>3/8 pound provolone cheese
>>>1/8 quart butter
>>>white pepper
>>>sugar
>>>nutmeg
>>>
>>>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 and nutmeg.
>>>
>>>3.    Bake in a moderate oven until cheese is bubbly and brown.
>>>
>>>4.    Serve hot.
>>
>>Just double-checking: 1/8 *quart* butter - does this mean the butter 
>>should be melted?  I don't recall seeing that mentioned in any of the 
>>recipes I've seen, but it may be one of those "everybody knows you melt 
>>the butter" sorts of things that don't actually get written into the recipe.




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