Rapum Armatum (Armored Turnips)
Recipe from Handout1 lb. turnips (5 little)
2 Tbsp. butter
10 oz. cheddar cheese
1/4 tsp. ginger
1/2 tsp. cinnamon
1/4 tsp. pepper
Boil turnips about 30 minutes, then peel and slice thin. Put a light layer of melted butter on the bottom of a 9" x 5" baking pan. Layer turnip slices, sliced cheese and spices in pan, and bake 30 minutes at 350 degrees.
Source for Recipe PresentedDe Honesta Voluptate by Platina, 1475 - Redaction by Cariadoc
Cariadoc's Miscellany. The Miscellany is Copyright (c) by David Friedman and Elizabeth Cook, 1988, 1990, 1992.
Notes and additional versionsPlatina Book 8
Cut up turnips that have been either boiled or cooked under the ashes. Likewise do the same with rich cheese, not too ripe. These should be smaller morsels than the turnips, though. In a pan greased with butter or liquamen, make a layer of cheese first, then a layer of turnips, and so on, all the while pouring in spice and some butter, from time to time. This dish is quickly cooked and should be eaten quickly, too.
Martino - Rape Armate
Constance B. Hiett, Brenda Hosington and Sharon Butler. Pleyn Delit: Medieval Cookery for Modern Cooks. Second Edition. Copyright 1996. Published by University of Toronto Press.
p. 46 Traveling Dysshes (Forme of Cury)
p. 32 Great Cooks
Stefan's Florilegium Turnips in period. Recipes.
Updated September 9, 2002