Testing Recipes - Of various accompaniments to roasts/ for dipping. Marx Rumpolt, Ein New Kochbuch, c. 1581
2. White turnips in the mustard/ mixed with new wine/ that is sweet/ cooked until thick/ and strained through a hair cloth/ the turnips are first boiled in water/ that are nicely stiff/ Or one can roast the turnips/ and when they are roasted/ then peel them/ and let get cold/ cut them in four pieces/ and put them in the mustard/ and let them lay in it/ so it becomes good and well tasting.
4. Take a red head cabbage/ throw into a hot oven/ that one has baked bread in/ when it is fully steamed/ then pull it out/ and let become cold/ cut the burned away/ cut in fourths/ and put it in a pot or in a cask/ put a little fennel between/ pour half wine and half vinegar over it/ also cut red beets/ that cooked earlier/ and are cold/ into it/ put a little grated Horseradish under it/ like this it is good and well tasting.
10. Seudt Birn in süssem Most/ thu sie auß auff ein saubers Bret/ vnd laß kalt werden/ laß den Most weiter sieden/ biß er dick wirt/ laß jn darnach kalt werden/ streichs mit braunem Senff durch/ thu alsdenn die gesottenen Birn darein/ so wirt es gut vnd wolgeschmack. Wiltu aber ein guten Senff haben/ so stoß Aniß vnnd Coriander durcheinander/ streichs durch mit braunem Senffmehl/ vnd süssen gesottenem Wein/ so wirt es gut vnnd wolgeschmack.