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(cabbages)


This is an excerpt from An Anonymous Tuscan Cookery Book
(Italy, ~1400 - Ariane Helou, trans.)
The original source can be found at Ariane Helou's website

About the aforementioned. Take the cabbages and put them to cook with mutton, pork, or salted meat; and put in some fennel bulb and parsley, and mix it well. Then take out the meat, and mash said cabbages, so that they are minced very fine. And you can put in beaten eggs, pepper, saffron, ground spices. And this preparation can be done on a fast day, with oil, with salted fish.

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