Armored Turnips -- A Pennsic Chirurgeon favorite!
From Cariadoc's Cookbook
Platina 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.
- cheddar or colby cheese
Boil turnips for about 30 minutes. Peel and slice thin. In a baking pan, lay down a layer of turnips and top with a layer of cheese. Sprinkle with pepper, cinnamon and ginger. Repeat until you run out of turnips or the pan is full. Top with 4 pats of butter. Bake at 350* for 30 minutes. Serve hot.