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To Mall cabage wortis


This is an excerpt from A Noble Boke off Cookry
(England, 1468)
The original source can be found at MedievalCookery.com

To mak cabages wortis tak whit cabage and fined them smale and mak them up, also tak whit cabages and cut them from the stalks and wesche them and parboile them and presse out the water and hew them smale in flesshe tym put fat brothe of beef in a pot of capon brothe or the brothe of other good flesche and when it is boiled put in thy cabages and maribones all to brokene and boile them up do ther to saffron or salt and alay it upe with grond bred and luk it be chargant of canebyns and serue it.

autodoc



Other versions of this recipe:

Wortis (A Noble Boke off Cookry)

To mak buttered worts (A Noble Boke off Cookry)




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