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And Know That cabbages Like To Be Put On The Fire Early In The Morning


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 know that cabbages like to be put on the fire early in the morning, and cooked very long and longer than any other soup, and with a good strong fire, and should be moistened with beef fat and no other, whether they be heads of cabbage or whatever, except for the sprouts. Know also that fat of beef and mutton are proper, but do not use pork; pork fat is not good except for beets.

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Other versions of this recipe:

Fleshy Leaves of Cabbages (Libre del Coch)

And first the cabbage-heads (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)




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