MC Logo

And First The cabbage-heads

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

And first the cabbage-heads, that is to say when these heads are defoliated, cleaned and chopped, you should parboil them very well, and longer than other cabbages, for Roman cabbages should have the green of the leaves torn into pieces, and the yellow, that is to say the backs or veins, crushed in a mortar, then all together blanched in hot water, then squeezed and put in a pot with warm water, which has a little meat stock: and then serve with more grease and meat stock, and several pieces of bread ground up.


Other versions of this recipe:

Fleshy Leaves of Cabbages (Libre del Coch)

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)

CABBAGES are of five kinds: the best are those which have been touched with frost (Le Menagier de Paris)

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)

Home : Recipes : Menus : Search : Books : FAQ : Contact