How to Milk an Almond Stuff an Egg And Armor a Turnip A ...

On Bread
Platina pp. 13-14 (Book 1)
11
... Therefore I recommend to anyone who is a
baker that he use flour from wheat meal, well
ground and then passed through a fine seive to
sift it; then put it in a bread pan with warm
water, to which has been added salt, after the
manner of the people of Ferrari in Italy. After
adding the right amount of leaven, keep it in a
damp place if you can and let it rise. ... The bread
should be well baked in an oven, and not on the
same day; bread from fresh flour is most
nourishing of all, and should be baked slowly.
¾ c sourdough 5 c white flour
2 c warm water 1 T salt
1 c whole wheat flour
Mix sourdough with warm (not hot!) water
and salt. Mix the flours, stir in the liquid,
knead it smooth. Form into two or three round
loaves and let rise overnight (8-10 hours).
Bake at 350° about 50 minutes. Makes 2
loaves, about 8" across, 3"-4" thick, about 1.5
lb, or three smaller loaves. If you prefer a
more sour loaf, use more sourdough and/or a
longer rising time.
Vegetables
Armored Turnips
Platina p. 147 (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.
1 lb turnips ¼ t ginger
10 oz cheddar cheese ¼ t pepper
2 T butter 1 t sugar
½ t cinnamon
Boil turnips about 30 minutes, peel and
slice. Slice cheese thinner than turnips, with
slices about the same size. Layer turnips,
sliced cheese and spices in 9"x5" baking pan,
and bake 20 minutes at 350°.
We have modified this recipe in
accordance with the more detailed version in
Martino’s cookbook, which calls for “some
sugar, some pepper and some sweet spices.”
Martino was apparently the source for many
of Platina’s recipes.
On Preparing Carrots and Parsnips
Platina p. 68 (Book 4)
... The parsnip should be boiled twice, the first
liquid thrown away and cooked the second time
with lettuce. Then it is put on a plate and dressed
with salt, vinegar, coriander, and pepper, and is
very fit to serve. ... The carrot is prepared in the
same way as the parsnip, but is considered more
pleasant when cooked under warm ashes and
coals...
1 lb carrots 4 t vinegar
⅔ lb lettuce ½ t coriander
½ t salt t pepper
Wash carrots, wash and tear up lettuce. Put
carrots in boiling water, boil 12 minutes.
Drain them. Put carrots and lettuce in boiling
water for another 6 minutes. Drain them. Add
the rest of the ingredients and mix thoroughly.
Mustard Greens
Anthimus p. 37
Mustard greens are good, boiled in salt and
oil. They should be eaten either cooked on the
coals or with bacon, and vinegar to suit the taste
should be put in while they are cooking.
1 ¼ lb mustard greens 1 t salt
3 T oil 4 slices bacon
4 t vinegar
Wash mustard greens. Boil stems 2
minutes, then add leaves, boil 6 more minutes
and drain. Fry bacon or cook 6 minutes in
microwave. Heat oil, add greens and stir, then
add salt and cook 5 minutes. Crumble bacon
and put over greens with vinegar. Stir it all up
and cook another 3 minutes.