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(turnips)


This is an excerpt from An Anonymous Tuscan Cookery Book
(Italy, ~1400 - Ariane Helou, trans.)
The original source can be found at Ariane Helou's website

Another preparation. Take heads of turnips (rape), without leaves, slice them and boil them in water. And throw away that water, and set them to cook with capon or another kind of meat, and color them with saffron and pepper. And having added beaten eggs to this, sliced dry cheese and boiled eggs, put goat's milk on top of it, and serve it.

autodoc





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