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Cabbages Are Of Five Kinds: The Best Are Those Which Have Been Touched With Frost


This is an excerpt from Le Menagier de Paris
(France, 1393 - Janet Hinson, trans.)
The original source can be found at David Friedman's website

CABBAGES are of five kinds: the best are those which have been touched with frost, and are tender and soon cooked; and in times of frost there is no need to parboil them, but in rainy times, yes. (And we start with these because they are the first grown of the year, then April, and then down through the year to grape-harvest, Christmas and Easter.)

autodoc



Other versions of this recipe:

Fleshy Leaves of Cabbages (Libre del Coch)

And first the cabbage-heads (Le Menagier de Paris)

And know that cabbages like to be put on the fire early in the morning (Le Menagier de Paris)

Cabbage is hot and dries out the body and makes people sing well (Das Kochbuch des Meisters Eberhard)

Cabochis (Two Fifteenth-Century Cookery-Books)

Heads of cabbage (Le Menagier de Paris)

Caboges (Two Fifteenth-Century Cookery-Books)

Pottage of cabbage flowers (Ouverture de Cuisine)




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