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This is an excerpt from The Neapolitan recipe collection
(Italy, 15th c - T. Scully, trans.)
The original source can be found at University of Michigan Digital General Collection

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.


Recipes with similar titles:

Turnips (Das Kochbuch des Meisters Eberhard)

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