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cabochis


This is an excerpt from Two Fifteenth-Century Cookery-Books
(England, 1430)
The original source can be found at the University of Michigan's "Corpus of Middle English Prose and Verse"

Cabochis. Take faire Cabochis, pike hem and wassh hem, and parboyle hem; then presse oute the water on a faire borde, choppe hem, and cast hem in a faire potte with goode fressh broth and with Mary-bones, And lette hem boyle; then take faire grate brede, and cast there-to, saferon, and brede, salt, and lete boyle ynogh, And then serue hit forth.

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)

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

Heads of cabbage (Le Menagier de Paris)

Caboges (Two Fifteenth-Century Cookery-Books)

Pottage of cabbage flowers (Ouverture de Cuisine)


Recipes with similar titles:

Cabaches (Ancient Cookery [Arundel 334])

Caboches (Ancient Cookery [Arundel 334])




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