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Renaissance Recipes: Mustard Greens, Cabbage Soup, Perre, and Armored Turnips

© Mary M. Alward

Food of the Renaissance was richer than most Western foods today. Vegetables were eaten sparingly, and tomatoes were thought poisonous.

Here are some medieval recipes, adapted for the modern kitchen.

Mustard Greens

• 11/4 lbs. mustard greens, including smaller stems
• 4 slices bacon
• 3 tsp. olive oil
• 4 tsp. apple cider vinegar
• Pinch of salt

1. Wash mustard greens, and boil stems for 2 minutes. Add leaves and boil for an additional 6 minutes. Drain.
2. Fry bacon in the microwave for 6 minutes.
3. Heat olive oil. Add greens and salt. Stir, and cook for 5 minutes.
4. Crumble crisp bacon over greens.
5. Add apple cider vinegar. Continue cooking for 3 minutes. Serve.

Renaissance Cabbage Soup 

• 1 medium cabbage
• 4 cups beef broth
• 4 lbs. marrow bones
• Pinch of saffron
• Pinch of salt
• Breadcrumbs

1. Wash cabbage and quarter. Parboil for 2 minutes. Drain, chop cabbage, and squeeze out water.
2. Put cabbage in pot with beef broth and marrow bones. Simmer until soft, stirring occasionally (about 15 minutes). Add saffron and salt.
3. Add breadcrumbs until mixture is very thick. Simmer for 10 additional minutes. Serve while hot.

Perre

• 1 lb. fresh peas
• 21/2 cups of water
• 2 medium cooking onions, chopped
• 1/2 tsp. cinnamon
• 1/4 tsp. pepper
• 1 tbsp apple cider vinegar
• 1/4 tsp. ginger
• Pinch of saffron and salt
• 2 slices white bread
• 2 tbsp parsley

1. Simmer peas for 45 minutes. Mash peas through a strainer, including broth.
2. Add chopped onions, cinnamon and pepper. Boil 15 minutes. Add vinegar, saffron, parsley and ginger.
3. Chop bread and add to mixture. Boil for 2 minutes. Serve.

Armored Turnips

• 1 lb. turnip
• 10 oz. cheddar cheese
• 2 tbsp butter
• 1/2 tsp. cinnamon
• 1/4 tsp. ginger
• 1/4 tsp. pepper

1. Boil turnip 30 minutes. Layer turnip and cheese in meatloaf pan.
2. Bake in preheated, 350F-oven for 30 minutes. Serve while hot.

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