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rapes (turneps) In Potage

This is an excerpt from Ancient Cookery [Arundel 334]
(England, 1425)
The original source can be found at R. Warner's "Antiquitates culinariae" (1791)

Rapes (turneps) in potage. Take rapes and scrape hom wel, and wash hom clene in hote watur, and then cut hom on peces into a vessell into warme watur, and make hom right clene, and then do hom in a pot, and do gode brothe thereto, and let hit sethe; or elles clene watur and oyle on a flesh day, but the watur must: boyle or (before) the rapes byn put in, and colour hit wyth saffron, and serve hit forthe, and florish the dishes with pouder douce; and on the fame manere make paternakys and sterwytes (Jkirrits).


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