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Vegetable Stew


This is an excerpt from Wel ende edelike spijse
(Dutch, late 15th c. - Christianne Muusers, trans.)
The original source can be found at Christianne Muusers's website

Vegetable stew. Take cleaned parsley roots, well boiled in water and cooled. Then have saffron, cinnamon, ginger and cloves, well brayed. Temper with good mustard made of wine vinegar, and add sugar. Fry the roots, [cut in] very small [pieces], pears (either "kensenruwelen" or "anguwissen"), stoned dates, white cabbage, boiled, the leaves separated and cooled. Make a sauce "Poitevin". Add the afore mentioned things, and add fennel seed, aniseed, figs, cherry stones, honey and sugar, boiled and skimmed off. Then mix it with the afore mentioned sauce.

autodoc





Links to modern interpretations:


Medieval Cookery  

Vegetable Stew
Jennifer Marshall-Craig
Medieval Cookery
http://medievalcookery.com/recipes/vegetable.html






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