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.lxlviij. Compast.


This is an excerpt from Fourme of Curye [Rylands MS 7]
(England, 1390)
The original source can be found at MedievalCookery.com

.lxlviij. Compast. Tak rote of persel, pasternak, of rafens, schrape hem & waische hem clene, take rapes & caboches y pared & y corve, take an erthen panne with clene water & set it on the fyre, cast alle these therinne, & whan they buth y boyled cast ther to perus & perboyle hem wel, tak alle thes thinges up & lat hit kele on a fayre cloth, do therto salt whan hit is cold in a vessel take vyneger & powdour & safroun & do therto & lete alle thes lye therinne al a nyght other al day, tak wyne qeke & hony claryfied to gyder, take lumbard mustard & raysouns coraunce al hole & grynde poudour of canelle poudour douce, aneys hole & fenel seed, tak alle thes thynges & cast to gyder in a pot of erth, & tak ther of whan thou wolt & serve hit forth.

Original manuscript image: f49r / f49v / f50r

autodoc



Other versions of this recipe:

For to make a compost (Liber cure cocorum [Sloane MS 1986])

COMPOST (Forme of Cury)

THIS IS THE WAY TO MAKE COMPOTE (Le Menagier de Paris)

To mak compost (A Noble Boke off Cookry)

Compost (pickle) good and perfect (Libro di cucina / Libro per cuoco)

Peris in compost (Two Fifteenth-Century Cookery-Books)




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