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To Make tarts Of turnips


This is an excerpt from Ouverture de Cuisine
(France, 1604 - Daniel Myers, trans.)
The original source can be found at MedievalCookery.com

To make tarts of turnips. Take turnips, & put them to roast over the fire, when well cooked cut into long, small slices like one chops tripe, then take four ounces of soft, fat cheese, three raw eggs mixed with the cheese, a quarter ounce of cinnamon, two ounces of sugar, a little pepper, four ounces of melted butter, a little rose water, & make tarts like the others, & serve so.

autodoc





Links to modern interpretations:


Medieval Cookery  

Roasted Turnips
Daniel Myers
Medieval Cookery
http://medievalcookery.com/recipes/rturnips.html






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