Yeah, I already shared this recipe around Christmastime. But I'm sharing it again for Spring and Summertime. It does sound interesting. It's from the book "Fabulous Feasts: Medieval Cookery and Ceremony" by Madeleine Pelner Cosman. The book has a lot of other unique recipes in it. Stuff you'd never think of. You can still get it used some places. Don't show the book to your kids though. It has some dirty pictures in it. But you can share the recipes with whoever you want, of course. Medieval Salad. Turnips, quartered Parsnips, sliced Beets, quartered "St. John’s Bread" (i.e., Carob) Almonds Filberts Cabbage, shredded large Prunes Figs Dates Golden Raisins dried Apple Rounds dried honeyed Pineapple, cut in small wedges Lumbard or sharp Mustard Brown Sugar ~ In lightly salted water boil the turnips and parsnips for 5 to 7 minutes so that they retain their firmness but lose their hardness. Similarly boil the beets, separately. Toss the rest of the ingredients and serve as an ordinary salad.
