Rapes in potage
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Rapes in potage
  Vegetables    Medieval  
Last updated 6/12/2012 1:19:49 AM. Recipe ID 51304. Report a problem with this recipe.
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      Title: Rapes in potage
 Categories: Vegetables, Medieval
      Yield: 4 Servings
      2 lb Turnip, white; peeled &
      2 c  Meat broth
      2    Onion; minced
    1/2 ts Salt
      1 pn Saffron; opt
    1/8 ts Cardamom; opt
    1/8 ts Coriander; opt
      1 ts Sugar; opt
  Parboil turnips in a pot of boiling, salted water for about five
  minutes; then drain, and put in a pan with onions, broth and
  seasonings, and simmer until tender (ten to thirty minutes, depending
  on the age and size of the turnips).
  Take rapus and make hem clene and waissh hem clene; quare hem;
  parboile hem; take hem up, caste hem in a gode broth and seeth hem.
  Mynce Oynons and caste ther-to Safron and Salt and messe it forth
  with powdor douce. In the wise make of Pasturnakes and skyrwates.
                                  -- The Forme of Cury
                                     in Pleyn Delit
                                     by Hieatt & Butler

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Recipe ID 51304 (Apr 03, 2005)

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