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Rapes In Potage

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CATEGORY CUISINE TAG YIELD
Vegetables, Meats Medieval Medieval, Vegetables 4 Servings

INGREDIENTS

2 lb Turnip, white peeled &
chunked
2 c Meat broth
2 Onion, minced
1/2 t Salt
1 pn Saffron, opt
1/8 t Cardamom, opt
1/8 t Coriander, opt
1 t Sugar, opt

INSTRUCTIONS

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  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 24
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 293.1mg
Potassium: 89.3mg
Carbohydrates: 5.7g
Fiber: 1g
Sugar: 2.6g
Protein: <1g


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