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Greens


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

Greens. Boil them and cut them. Then bray pepper, sage, parsley and some bread crumbs, tempered with the [boiling]water of the greens. Mix it in a pan and [add] a cup of wine.

autodoc





Links to modern interpretations:


Medieval Cookery  

Greens
Jennifer Marshall-Craig
Medieval Cookery
http://medievalcookery.com/recipes/greens.html






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