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Garnished turnips

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

Garnished Turnips. Cook the turnips under the coals, or else boil them whole, then cut them into slices the thickness of a knife blade; get Parmesan cheese or some other good fat cheese cut into slices as broad as the turnip slices but thinner; and get sugar, pepper and mild spices mixed together; lay out these slices in a tort pan in layers - on the bottom the slices of cheese with good fresh butter on top, and then the slices of turnip, and so on from layer to layer always adding the spice mixture everywhere; you cook it like that in the pan, with a good amount of butter, for a quarter of an hour or more as you would a torte. This banquet dish is served after the others.


Links to modern interpretations:

Medieval Cookery  

Garnished Turnips
Daniel Myers
Medieval Cookery

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