Recipe Manuscript

Ein Dörtlein Vonn Weissen Rüeben Mach Also

Name: Ein Dörtlein Vonn Weissen Rüeben Mach Also
Prep time: PTPT15M
Cook time: PTPT40M
Yield: 4
Cuisine: European
Ingredients: 500g white turnips (substitute with common turnips if unavailable); 40g unsalted clarified butter (or ghee); 6 medium eggs; 1/2 tsp ground black pepper; 1/2 tsp ground cinnamon; 1 tbsp granulated sugar

"A Little Dish Of White Turnips, Prepared Thus"

1570

From the treasured pages of Kochbuch

Unknown Author

Renaissance (1400 - 1700)European Intermediate Dessert Other

Ein Dörtlein Vonn Weissen Rüeben Mach Also

Original Recipe • 1570

Original Manuscript(circa Renaissance, 1400 - 1700)

As inscribed by the original author's hand, transcribed with care by Lost Kitchen Scrolls

Ein Dörtlein Vonn Weissen Rüeben Mach Also

"nimme Weiß Rüebenn. Siesele unndt waßß sie sauber, setze sie unndt laßß gahr wohl siedenn. seigs nach der daruonn. Stoß die Rüebenn schön einenn Mörßner gahr klein. unndt nimpt gschmolzenn finn. So nimm 6 aÿer. schür daß wirgt daruonn. Die dotter thüe zu den weißenn Rüebenn. Nimm ein güte Anckell Pfeffer. schüs es schlag inn Pfannleinn. laßß Sorgsammen. Nimm Zimmt unnd Zucker."

English Translation

"Take white turnips. Peel and wash them well, put them on the fire and let them cook until very tender, according to their size. Pound the turnips finely in a mortar, and take melted fat. Then take 6 eggs, beat them well. Add the yolks to the white turnips. Take a good pinch of pepper, pour it into a small pan and let it cook carefully. Take cinnamon and sugar."

Note on the Original Text

The recipe employs a German dialect of the late Renaissance and is spelled phonetically—note doubled consonants and non-standard letter forms (ß for double-s, 'u' for 'v', and so on). Instructions are direct and functional, often skipping precise measurements and assuming the reader cooks by experience. Ingredients are sometimes listed in the course of the method, without authorial separation. The writer expects a cook to interpret quantities and method by feel, emphasizing skill and familiarity.

Modern Kitchen Interpretation

Recipe's Origin

Title

Kochbuch (1570)

You can also click the book image above to peruse the original tome

Writer

Unknown

Era

1570

Publisher

Unknown

Background

A flavorful journey back to the last third of the 16th century in the Oberpfalz region, this cookbook serves up a delightful menu of Renaissance-era recipes and culinary wisdom—perfect for those who wish to feast like nobles of old.

Kindly made available by

Heidelberg, Universitätsbibliothek

Historical Background of the Recipe

Learn about old traditions

This recipe hails from the Oberpfalz region of what is now southern Germany, written in the last third of the 16th century—a time when print cookbooks were rare, and handwritten collections were passed among households and monasteries. Turnips were a staple before the potato’s rise, beloved for their heartiness across medieval and Renaissance tables. Dishes like this reflect both rustic origins and a surprising culinary sophistication, using eggs to enrich and set vegetables, and spices like cinnamon and pepper to lend an international flair that was newly possible thanks to trade routes.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

Cooks in the 16th century would have used a sturdy iron or bronze pot for boiling the turnips, a mortar and pestle to mash them fine, and a heavy frying pan or shallow baking dish—possibly ceramic or metal—for baking. Fireplaces with baking ovens, or pans set over coals, were common means for finishing such dishes.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

15 mins

Cook Time

40 mins

Servings

We've done our best to adapt this historical recipe for modern kitchens, but some details may still need refinement. We warmly welcome feedback from fellow cooks and culinary historians — your insights support the entire community!

Ingredients

1 lb 2 oz (18 oz) white turnips (substitute with common turnips if unavailable)
1 1/2 oz (3 tbsp) unsalted clarified butter (or ghee)
6 medium eggs
1/2 tsp ground black pepper
1/2 tsp ground cinnamon
1 tbsp granulated sugar

Instructions

Start by taking about 1 lb 2 oz (18 oz) of white turnips.
Peel them and wash them thoroughly.
Place the turnips in a pot with enough water to cover, then simmer until they are very soft, roughly 30-40 minutes.
Drain the turnips well, then mash them finely—use a food processor or mortar and pestle for an extra-smooth result.
Melt about 1 1/2 oz (3 tbsp) of unsalted clarified butter.
In a separate bowl, beat 6 eggs.
Incorporate the egg yolks into the mashed turnips and reserve the whites.
Season the mash with a generous pinch (about 1/2 tsp) of ground black pepper.
Whisk the egg whites to soft peaks, then gently fold them into the turnip mixture to create a light batter.
Pour the mixture into a greased ovenproof pan or skillet.
Bake in a preheated oven at 350°F for about 20-25 minutes, or until set and lightly golden.
When ready to serve, sprinkle with ground cinnamon and sugar to your liking.

Estimated Calories

160 per serving

Cooking Estimates

You will spend about 15 minutes getting ingredients ready, and about 40 minutes to cook the turnips and bake the dish. Each serving has around 160 calories, and this recipe makes 4 servings.

As noted above, we have made our best effort to translate and adapt this historical recipe for modern kitchens, taking into account ingredients nowadays, cooking techniques, measurements, and so on. However, historical recipes often contain assumptions that require interpretation.

We'd love for anyone to help improve these adaptations. Community contributions are highly welcome. If you have suggestions, corrections, or cooking tips based on your experience with this recipe, please share them below.