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To Mak Compost


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

To mak composte tak chekins and halve them then tak saige parsly lekes and other good erbes and chop them small then tak a pint of hony and som of the erbes and lay in the botom of the pot and som of the chekyn then tak lard of pork smale mynced and lay it on and cast ther to pouder of guingere and canelle and boille it and serue it.

autodoc



Other versions of this recipe:

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

COMPOST (Forme of Cury)

Compast (Fourme of Curye [Rylands MS 7])

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

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

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




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