Firstly the cabbage flowers
Prepared for [event name] on [date]
by [name]


Introduction
This entry is a re-creation of a recipe from Ouverture de Cuisine (France, 1604 - Daniel Myers, trans.), entitled "Firstly the cabbage flowers". [insert a brief description of dish here, possibly including any or all of the following: characteristics of the final dish, when or how it might have been served, and why you selected it]


The Source Recipe
The original text of the recipe is as follows:

Firstly the cabbage flowers.
Savoy cabbage.
Red cabbage.
White cabbage.
Of the green coles.
Roots of parsley.
Roots of chervil
Roots of fennel.
Roots of carrots.
Yellow roots.
Red roots.
Of turnips.
Salted roots.
Peas.
Large and small beans.
Leeks
Onions.
Garlic.
Red chickpeas.
Artichokes.
Melons.
Cucumbers.
Radishes.
White & black remorasse.
Potato.
Chestnuts.
Oranges.
Pomegranates.
Citron.
Salted lemons.
Olives.
Genua capers.
Barbary capers.
Malix capers.
Genuf capers.
Green Leeks.
Beets of Lombardy.
Chervil.
Borage leaves.
Bugloss leaves.
Anise.
Cat herbs.
Spinach.
Sorrel.
Green fennel.



Related Recipes
While interpreting this recipe, I also considered the following recipes that appear to be related:
[edit as appropriate - note that this section should be left out if no related recipes can be found]

[if desired and applicable, add notes here about significant commonalities or differences between the main recipe and any similar ones]


Materials
The original recipe calls for the following ingredients: [edit this list as appropriate]

worts
flowers
parsley
chervil
fennel
pasternaks
turnips
peas
beans
leeks
onions
garlic
chickpeas
artichokes
melons
cucumbers
radishes
potatos
chestnuts
oranges
pomegranates
citron
lemons
olives
caper
beets
borage
bugloss
anise
herbs
spinach
sorrel


[if desired and applicable, add notes here about the ingredients - if any substitutions were made, explain why - also note what quantities were used for each ingredient and, if possible, why]

carrots:
borage: Common Borage (Borago officinalis). A kitchen herb common across Europe. Borage flowers are blue.


Procedure
[include a paragraph or two describing the steps taken in preparing the recipe - if applicable, describe any differences between the process in the original source and that used in the re-creation, along with the reason for the deviation]

[add any information about any necessary equipment - if applicable, note when the equipment differed from that used in the medieval period, and explain why the original wasn't used]


Bibliography

[Replace citations with those from books where appropriate and/or possible. Make sure any links work, and that the referenced text is presented accurately]

Searchable index of "Ouverture de Cuisine". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?ouver:30>. Accessed on October 23, 2019, 4:49 am.




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