To Make a Pudding in a Turnip Root
pictured is a pudding in a turnip sharing a plate with young peason, from same recipe source.
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.
You can find similar recipes for puddings from the same recipe book here: A Boke of Cookrye, 1591, English
To Make a Pudding in a Turnip Root:
What I did:
- have boiled capon (I ended up using a large hen, it's what I had)
- Wash and scrape the skin off of your turnip (I used a conventional peeler, worked great)
- Make the turnip hollow... easier than it sounds, just knifed it up a but and pulled the pieces out
- Stuffing: mixture of grated bread (I keep peeled and dried up loaves for this), finely chopped apples (only needed one), currants, hard boiled egg + hard egg yolk (presumably chopped? I did), seasoned with sugar, cinnamon and ginger.
- Boil this in: boiling water, with a big piece of butter, wine, a little vinegar, rosemary (I only used a little), mace, sugar, currants and quartered dates.
- serve "it in" when they are tender enough... I gather these are served in said sauce but for tidiness at the table, I served them out
Turnip still had a taste of bitter though I enjoyed the filling. Even though I only used one apple, I still ended up with a bit too much stuffing for one turnip but figure it would nicely fill two slightly smaller turnips (small to medium... not rutabaga which is much bigger)
We did not rave over this dish, but it is edible
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