Rapum Armatum (Armored Turnips) Recipe from Handout 1 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 Presented De 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 versions Platina 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 Cook the turnips in the hot cinders or boil them whole and uncut, and slice them as thickly as the blade of a knife, and have good moist cacio [cheese] cut in slices as big as the turnip slices, but thinner, and take sugar, pepper and sweet spices and mix these together, and arrange in a pan in this order starting at the bottom, slices of cheese to make a crust, and on top a layer of turnips with the said spices and much good fresh butter; and so on in this way arrange the turnip, and the cheese until the pan is full, and cook this for a quarter of an hour or more, like a tart. And this dish should be served after the others. Pleyn Delit #38 (Platina VIII) 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) Siobhan Medhbh O'Roarke. Traveling Dysshes: or Foods for Wars, Peace, and Pot-lucks. Copyright 1995, 1996 by Patricia O. McGregor. p. 32 Great Cooks Anne Willan. Great Cooks and Their Recipes From Taillevent to Escoffier. 1977:A Bullfinch Press Book. Little, Brown and Company. The Origins and Antecedents of Italian Renaissance Cuisine by Minowara Kiritsubo Stefan's Florilegium Turnips in period. Recipes. Return to SCA Potluck Recipes Copyright © 2002 Joan Schraith Cole. Updated September 9, 2002