turnips-msg – 11/23/07
Turnips in period. Turnip recipes.
NOTE: See also the files: root-veg-msg, armrd-turnps-msg, rec-leeks-msg, vegetables-msg, soup-msg, mushrooms-msg, haggis-msg, fried-foods-msg, frittours-msg.
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Stefan at florilegium.org
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From: DDF2 at cornell.edu (David Friedman)
Newsgroups: rec.org.sca
Subject: Re: Feast Menus
Date: 16 Nov 1993 03:34:53 GMT
Organization: Cornell Law School
0005290822 at mcimail.COM (Robert A. Goff) wrote:
> Also, does anyone know of a period dish that would approximate a non-
> meat stew for the vegetarians among us? From the same cuisine as the
> meat dish? Thanks.
<snip>
Rapes in Potage [or Carrots or Parsnips]
Curye on Inglysch p. 99 (Forme of Cury no. 7)
Take rapus and make hem clene, and waissh hem clene; quarter hem; perboile
hem, take hem vp. Cast hem in a gode broth and seeŬ hem; mynce oynouns and
cast Ŭerto safroun and salt, and messe it forth with powdour douce. In the
self wise make of pastunakes and skyrwittes.
Note: rapes are turnips; pasternakes are either parsnips or carrots;
skirrets are, according to the OED, ³a species of water parsnip, formerly
much cultivated in Europe for its esculent tubers.² We have never found
them available in the market.
1 lb turnips, carrots, or parsnips 6 threads saffron powder douce: 2 t
sugar
2 c chicken broth (canned, diluted) 3/4 t salt 3/8 t cinnamon
1/2 lb onions 3/8 t ginger
Wash, peel, and quarter turnips (or cut into eighths if they are large),
cover with boiling water and parboil for 15 minutes. If you are using
carrots or parsnips, clean them and cut them up into large bite-sized
pieces and parboil 10 minutes. Mince onions. Drain turnips, carrots, or
parsnips, and put them with onions and chicken broth in a pot and bring to
a boil. Crush saffron into about 1 t of the broth and add seasonings to
potage. Cook another 15-20 minutes, until turnips or carrots are soft to a
fork and some of the liquid is boiled down.
> Brother Crimthann
> rgoff at mcimail.com
Hope these help.
David/Cariadoc
DDF2 at Cornell.Edu
From: jtn at nutter.cs.vt.edu (Terry Nutter)
Newsgroups: rec.org.sca
Subject: Re: Feast formats
Date: 22 Nov 1993 19:49:24 GMT
Greetings, all, from Angharad ver' Rhuawn.
Henry Troup writes,
>There are turnips, which are small (or large) and white fleshed,
>and there are rutabagas or swedes (not an ethnic slur!) which are
>yellow to orange fleshed.
>
>But there is some evidence that these were not regarded as "people food"
>in the SCA period.
Say what? At least for 14th and 15th C England, where turnips were
called rapes, this is not so. There are surviving recipes for them,
in cookbooks intended for noble kitchens. Cariadoc posted one such
recipe not long ago.
Or do you mean rutabagas and swedes were not regarded as fit for human
consumption, though turnips were?
When and where do you mean?
OTOH, I have never seen a single recipe for anything in period that
looked like a modern stew, with turnips in place of potatos.
Cheers,
-- Angharad/Terry
Newsgroups: rec.org.sca
From: ghita at world.std.com (Susan Earley)
Subject: Re: Meat Pie Recipes
Organization: The World Public Access UNIX, Brookline, MA
Date: Mon, 11 Jul 1994 20:25:41 GMT
00mjstum at bsuvc.bsu.EDU writes:
>Does anyone have any recipies for meat pies (and the like) that can be
>pre-cooked and then re-heated over a fire/campstove to eat (i.e at
>Pennsic)? I remember seeing such a critter float across the Rialto in the
>past, and I thought I had saved it. But alas...'tis not so.
Cornish Pasties (famous in the UP of Michigan)
make Pie Dough (Flour, shortening, a little salt & baking powder, & water).
in a LARGE bowl, combine:
ground meat (usually hamburger, but can be steak)
cubed turnips (IMPORTANT INGREDIENT!)
chopped potatoes
chopped carrots
roll out pie dough into a circle about 8" across.
scoop about 1 to 1 1/2 cups of meat mixture onto 1/2 of dough, leaving
1 inch around the edge free. (make the heavy metal happy ship)
add a pat of butter on top of the pile of meat stuff.
fold the top of the dough over the bottom (where the meat stuff is).
take edges and fold over (bottom over top), using thumb to squish and make
scallop pattern - don't break the dough covering the meat stuff!
make 1 or 2 small cuts in the top of the cough (over the butter).
optional - brush milk over the top.
now, either cook or freeze. cook in 350 degree until top turns golden
brown. freeze by wrapping in tin foil. can be thrown directly in fire, or
left on grill still wrapped. (keeping the foil on makes the crust stay
moist - if you don't like moist, open the foil when half cooked - leave on
the foil, tho - you want the insides to be sorta moist.
eat by either spreading butter on the top and slicing, or open the thing
and douse with ketchup (my favorite), or just eating plain.
in the UP, there are tons of copper mines (mostly defunct now, or tourist
attractions). the miners used to take the just cooked pasties, put them
in their helmets or their shirt, and eat them (still warm) at lunch.
in the UP, Pasties are DRIVE THRU food.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Lady Margherita Alessia, called Ghita Member # 32315 Susan Earley
Shire of Rokkehealdan [SW Chicago Suburbs] Brookfield, IL
Middle Kingdom Chancellor of the Exchequer ghita at world.std.com
Newsgroups: rec.org.sca
From: ddfr at quads.uchicago.edu (david director friedman)
Subject: Re: A couple of questions . . .
Organization: University of Chicago
Date: Sun, 28 Aug 1994 15:53:27 GMT
Liam O'Donnabhan writes:
" I'm helping the feastocrat at an upcoming event and will be involved
with a feast for 100. Need an idea for a period soup that we could
serve. Note: It could be cooked in advance."
Here is the one we did at this Pennsic (the carrots version):
Rapes in Potage [or Carrots or Parsnips]
Curye on Inglysch p. 99 (Forme of Cury no. 7)
Take rapus and make hem clene, and waissh hem clene; quarter hem;
perboile hem, take hem vp. Cast hem in a gode broth and seeth hem;
mynce oynouns and cast therto safroun and salt, and messe it forth
with powdour douce. In the self wise make of pastunakes and
skyrwittes.
Note: rapes are turnips; pasternakes are either parsnips or carrots;
skirrets are, according to the OED, "a species of water parsnip,
formerly much cultivated in Europe for its esculent tubers." We have
never found them available in the market.
1 lb turnips, carrots, or parsnips 6 threads saffron
2 c chicken broth (canned, diluted) 3/4 t salt
1/2 lb onions
powder douce: 2 t sugar
3/8 t cinnamon
3/8 t ginger
Wash, peel, and quarter turnips (or cut into eighths if they are
large), cover with boiling water and parboil for 15 minutes. If you
are using carrots or parsnips, clean them and cut them up into large
bite-sized pieces and parboil 10 minutes. Mince onions. Drain
turnips, carrots, or parsnips, and put them with onions and chicken
broth in a pot and bring to a boil. Crush saffron into about 1 t of
the broth and add seasonings to potage. Cook another 15-20 minutes,
until turnips or carrots are soft to a fork and some of the liquid is
boiled down.
<snip of soup recipe>
Both of these are from the Miscellany that Elizabeth and I produce.
David/Cariadoc
From: Uduido at aol.com
Date: Fri, 11 Apr 1997 22:18:23 -0400 (EDT)
Subject: sca-cooks Turnips
In a message dated 97-04-11 12:19:18 EDT, you write:
<< Actually, when prepared correctly, 'neeps are very mild & pleasant and
not bitter or pungent at all. >>
I agree. The secret of selecting turnips is to pick out the youngest turnips.
These are undoubtedly rather sweet in taste and even good when sliced and
eaten raw. Also do not confuse turnips with rutabagas which are decidedly
stronger in flavor. As a rule of thumb, turnips are small white at the
bottom, with a light purple blush on top.
Rutabagas are VERY large, usually coated with wax, yellowish flesh, dirty
white bottom and a deep purple top.
Lord Ras
From: Uduido at aol.com
Date: Thu, 17 Apr 1997 09:32:20 -0400 (EDT)
Subject: SC - Turnips a la Beauce
Redacted fron a recipe found in Le Manegier de Paris, 1392-94 c.e.)
......................................
TURNIPS A LA BEAUCE
1 lb. turnips, cleaned and peeled
Oil, lard or other fat
Spice Powder
Cover turnips with water in a medium pot. Bring to a boil. Reduce heat to
medium. Cook until tender. Drain and cool. Slice turnips 1/4 inch thick. Heat
1/2 inch oil in a deep frying pan. Fry turnips in all until golden brown.
Drain on absorbent paper or cloth. Sprinkle with spice powder. Serves 4-6.
Redacted by Lord Ras
From: Uduido at aol.com
Date: Sat, 19 Apr 1997 09:49:27 -0400 (EDT)
Subject: SC - Recipes
My apologies for not posting the "original" recipe along with my redaction. I
will try to correct this over-sight in the future. The "spice powder" that I
use in the Turnip recipe is "poudre douce" which works well with the
sweetness of the turnips. The recipe did not specify the type. The reason
that the originals were posted was because I have been sharing only those
period recipes that I use with regularity in my mundane meals. Sorry.
Lord Ras
From: Uduido at aol.com
Date: Mon, 21 Apr 1997 22:59:38 -0400 (EDT)
Subject: Re: SC - Turnips a la Beauce
In a message dated 97-04-21 16:28:32 EDT, you write:
<< Which "spice powder" is this? Powder Forte? Something else? >>
The translation just said "spice powder". I tried it with both "poudre forte"
and "poudre dolce". IMHO, "Poudre dolce" would be the best choice here. That
it what I use when I make it and it seems to complement the sweetness of the
turnips well.
Lord Ras
From: Mark Schuldenfrei <schuldy at abel.MATH.HARVARD.EDU>
Date: Tue, 17 Jun 1997 10:07:44 -0400 (EDT)
Subject: Re: SC - Re: turnips
1 lb turnips (5 little)
10 oz cheddar cheese
2 T butter
1/2 t cinnamon
1/4 t ginger
1/4 t pepper
1 t sugar
Boil turnips about 30 minutes, peel and slice. Slice cheese thinner than
turnips, with slices about the same size. Layer turnips and sliced cheese
in 9"x5" baking pan, and bake 20 minutes at 350 degrees.
FYI, around here people use the precooked and diced frozen turnips, and
mozarella cheese. It seems to work rather well that way, too. So, I
suspect, it isn't critical what cheese to use.
Tibor
From: Philip & Susan Troy <troy at asan.com>
Date: Tue, 17 Jun 1997 10:54:21 -0400
Subject: Re: SC - Re: turnips
Mark Schuldenfrei wrote, re armoured turnips:
> FYI, around here people use the precooked and diced frozen turnips, and
> mozarella cheese. It seems to work rather well that way, too. So, I
> suspect, it isn't critical what cheese to use.
>
> Tibor
Hmmmm. Certainly that would work quite well for bulk-sized presentations
(i.e. events). It might be interesting to experiment with some other
Italian cheeses, since the recipe specifies something like "a rich
cheese, aged not too long" or some such. To me this implies something in
between mozzarella and cheddar with regard to sale age. Taleggio,
perhaps, which is an Italian variant on Brie? I also assume the type of
cheese isn't critical, or it would have been specified.
Another aspect I was curious about: I've never seen precooked and diced
frozen turnips, at least not the white turnip I believe the recipe calls
for. I have seen frozen rutabega in various forms. Forgive this current
tendency toward existentialism, but we aren't talking about rutabegas,
are we? I assume they would work fairly well for most criteria, but...
Interesting link here, BTW, between this dish and the various cheesy
gratins traditional in the south of France even today. I had mentioned
them in connection with Swiss chard, IIRC.
Adamantius
From: Mark Schuldenfrei <schuldy at abel.MATH.HARVARD.EDU>
Date: Tue, 17 Jun 1997 11:13:14 -0400 (EDT)
Subject: Re: SC - Re: turnips
Hmmmm. Certainly that would work quite well for bulk-sized presentations
(i.e. events). It might be interesting to experiment with some other
Italian cheeses, since the recipe specifies something like "a rich
cheese, aged not too long" or some such. To me this implies something in
between mozzarella and cheddar with regard to sale age. Taleggio,
perhaps, which is an Italian variant on Brie? I also assume the type of
cheese isn't critical, or it would have been specified.
It appears to me that, in all honesty, the flavor of the spices and the
cheese overwhelms the vegetable flavor, and the turnip provides mostly
crunch and texture. The mildly spicy flavor of the turnip surfaces late,
and overrides the greasy taste of melted cheese. In that sense, I agree:
any cheese that does not have an overwhelming flavor of its own would be
ideal. Exceptions being things like blue, limburger, smoked cheeses.
Another aspect I was curious about: I've never seen precooked and diced
frozen turnips, at least not the white turnip I believe the recipe calls
for. I have seen frozen rutabega in various forms. Forgive this current
tendency toward existentialism, but we aren't talking about rutabegas,
are we? I assume they would work fairly well for most criteria, but...
The bags are clearly labelled turnips. They do, however, contain orange
rutebega. I have, rarely, seen frozen diced turnips qua turnips.
May I be honest? While most of the time I am an authenticity nutcase on
food issues, I don't know why I don't seem to care much on this one. Maybe
because I think they taste quite similarly. And that most people don't know
the difference. (And, depending upon where you are in the world, and when,
they are called different things, as Adamantius knows from discussions on
rec.food.historic) Heck, I bet daikon would work in the recipe. (But not
potatoes. We went over that.)
De Rutebagae non Disputandum son. (:-) Or something very like that.
Interesting link here, BTW, between this dish and the various cheesy
gratins traditional in the south of France even today. I had mentioned
them in connection with Swiss chard, IIRC.
Indeed. If I could eat them, I would try them.
Tibor
Date: Mon, 29 Sep 1997 11:37:09 -0600 (MDT)
From: Mary Morman <memorman at oldcolo.com>
Subject: Re: SC - Need Help Badly!
> The problem was that there was an awful bitter aftertaste to the turnips. You >tasted them and they were lovely, then you had to clear the taste from your >mouth with another food quickly.
>
> What did i do wrong??
>
> Murkial af Maun
> Christi Redeker
your problem, murkial, was in how you boiled the turnips. turnips (at
least here in colorado) need to be boiled in at -least- two and more
likely three waters to get rid of the bitter taste. i peel them, bring
them to a boil, drain them, cover with cold water, and then do it again.
the third time i let them boil five minutes or so. not tender, but not
hard either.
we had -very- good luck with armoured turnips beer, butter, spices and
cheese. also, we jullienned them rather than just slicing them - made
them look a little more acceptable to folks who wanted "a taste" rather
than a great big lump of a serving.
we had, i swear it!, -none- of these left over after the feast.
elaina
Date: Mon, 29 Sep 1997 13:33:31 -0500
From: L Herr-Gelatt and J R Gelatt <liontamr at ptd.net>
Subject: SC - Re: sca-cooks V1 #316
The one secret to cooking that my mother-in-law knew was that you had to boil
a potato with your turnips. For some reason it removes the bitter taste.
I have no idea what the "period" version of the hint would be, but you never
know.....
Aoife
Date: Mon, 29 Sep 1997 11:34:26 -0700 (PDT)
From: "Mike C. Baker" <kihe at rocketmail.com>
Subject: Re: SC - Need Help Badly!
- ---Christi Redeker <C-Redeker at mail.dec.com> wrote:
> Everything came out okay but one thing and that is what I need the
> help with.
>
> I made armored turnips and this is how I made it:
> 3 Turnips (fresh, couldn't find any frozen)
Why would you *want* to use frozen with fresh available
and "in season" (other than increased ease of preparation)?
> 1/2 cup milk
> sprinkle of ginger
> sprinkle of cinnamon
> Mild cheddar cheese
>
> Boiled the turnips until done. Cooled, then peeled