Home Page

Stefan's Florilegium


This document is also available in: text or Word formats.

Stufd-Turnips-art - 2/22/17


"Stuffed Turnips or How to Make a Pudding in a Turnep Root" by Baroness Lucia de Enzinas.


NOTE: See also the files: turnips-msg, armrd-turnps-msg, veg-stuffed-msg, root-veg-msg, beets-msg, White-Mash-art, puddings-msg, mashed-food-msg.





This article was added to this set of files, called Stefan's Florilegium, with the permission of the author.


These files are available on the Internet at: http://www.florilegium.org


Copyright to the contents of this file remains with the author or translator.


While the author will likely give permission for this work to be reprinted in SCA type publications, please check with the author first or check for any permissions granted at the end of this file.


Thank you,

Mark S. Harris...AKA:..Stefan li Rous

stefan at florilegium.org



You can find more of this author's work on her blog at: https://meddlingmedlars.wordpress.com


Stuffed Turnips or How to Make a Pudding in a Turnep Root

by Baroness Lucia de Enzinas


I was talking about turnips with at glen_malley (as one does) and after the "turnips are not Rutabaga" comments decided to blog about it because I like clearing up confusion.


One small rutabaga, and two large turnips to clear up confusion.


Over at Wikipedia says that rutabaga (Brassica napobrassica) is a cross between a turnip (Brassica rapa subsp. rapa)  and cabbage (Brassica oleracea), and is commonly called 'turnip' to confuse people. Rutabaga has a stronger, sharp flavour, and the flesh is very hard, where turnip flavour is mild, and the flesh is softer.


Sappho, a poet from the 7th century BC, calls one of her lovers Gong├Żla, "turnip".

"I implore you, Turnip,

Show yourself to me!

Pick up your harp one more time

While the wings of longing hover around you."


Rutabaga, not so romantic. I looked it up.


The recipe I am doing likes the softness and blandness of the turnip. If you were to substitute an apple for the turnip it would dissolve into apple-squish before the pudding was cooked since the turnips are simmered.



How to make a Pudding in a Turnep root. Take your Turnep root, and wash it fair in warm water, and scrape it faire and make it hollow as you doo a Carret roote, and make your stuffe of grated bread, and Apples chopt fine, then take Corance, and hard Egs, and season it with Sugar Sinamon, and Ginger, and yolks of hard egs and so temper your stuffe, and put it into the Turnep, then take faire water, and set it on the fire, and let it boyle or ever you put in your Turneps, then put in a good peece of sweet Butter, and Claret Wine, and a little Vinagre, and Rosemarye, and whole Mace, Sugar, and Corance, and Dates quartered, and when they are boyled inough, then willl they be tender, then serve it in. A.W. http://jducoeur.org/Cookbook/Cookrye.html">A Book of Cookrye (1591)




* 4 turnips, pealed



* 1/2 cup bread crumbs

* 1 apple, grated

* 1 tbsp currants

*  yolks from 2 hard boiled eggs

* 2 tbsp sugar

* 1/2 tsp cinnamon, ground

* 1/2 tsp ginger, ground



* 2 tbsp unsalted butter

* 1/2 cup red wine

* 1 tsp rosemary needles

* 1 flake mace

* 1 tbsp sugar

* 1 tbsp currants

* 2 tbsp dates, quartered

* 1 tbsp grape vinegar




1.     Carve out an egg sized hole in your turnips removing about 1/4 cup of flesh. I used a grapefruit spoon but a Melon baller or knife will work. If you slip and pierce the flesh a little don't worry too much but try not to make any of the turnip-bowl walls too thin.

2.     Mix stuffing ingredients together with hand. Tightly stuff the stuffing into each turnip bowl.

3.     Fill a sauce pan half way with water. Bring water to a boil. Turn pot down to low to simmer  and add butter, wine, rosemary, mace, sugar, currants, and dates, then stir.

4.     Gently place the turnips stuffing side up in pot, simmering liquid should cover them. Cover pot with lid and simmer the puddings for 1 hour.

5.     Serve hot or cold.


Optional: You could make a sauce out of the cooking liquid by straining and adding more sugar but that isn't mentioned in the original recipe.


Copyright 2017 by Michelle Enzinas. <menzinas at gmail.com>. Permission is granted for republication in SCA-related publications, provided the author is credited.  Addresses change, but a reasonable attempt should be made to ensure that the author is notified of the publication and if possible receives a copy.


If this article is reprinted in a publication, please place a notice in the publication that you found this article in the Florilegium. I would also appreciate an email to myself, so that I can track which articles are being reprinted. Thanks. -Stefan.


<the end>

Formatting copyright © Mark S. Harris (THLord Stefan li Rous).
All other copyrights are property of the original article and message authors.

Comments to the Editor: stefan at florilegium.org