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This entry is a re-creation of a recipe from The Neapolitan recipe collection (Italy, 15th c - T. Scully, trans.), entitled "Turnips". [insert a brief description of dish here, possibly including any or all of the following: characteristics of the final dish, when or how it might have been served, and why you selected it]

The Source Recipe
The original text of the recipe is as follows:

Turnips. Clean them carefully and cut them up into large pieces, and cook them till done in fat meat broth; then sieve them through a perforated spoon, or else grind them, and boil them again briefly with a little salt pork; you dish them up with pepper and saffron on top.

Related Recipes
While interpreting this recipe, I also considered the following recipes that appear to be related:
[edit as appropriate - note that this section should be left out if no related recipes can be found]

Turnips, says Averroes, heat up the body and cause moisture and gas in the body and unchastity, and pretty eyes.

Rubenn, spricht Auerrois, hiczigenn vnd machenn feuchte vnd machen winde in dem leib vnd vnkeusch vnd schön awgenn. [Das Kochbuch des Meisters Eberhard]

[if desired and applicable, add notes here about significant commonalities or differences between the main recipe and any similar ones]

The original recipe calls for the following ingredients: [edit this list as appropriate]


[if desired and applicable, add notes here about the ingredients - if any substitutions were made, explain why - also note what quantities were used for each ingredient and, if possible, why]

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Searchable index of "The Neapolitan recipe collection". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?neapo:26>. Accessed on May 25, 2020, 10:29 am.

Searchable index of "Das Kochbuch des Meisters Eberhard". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?kochb:32>. Accessed on May 25, 2020, 10:29 am.

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