Skip to content

The Stirring Spoon

Medieval Cooking Musings by Patronne Murienne l'aloiere

Menu
  • Home
  • Medieval Recipes
    • Recipes with Descriptions
    • Recipes by Category
    • Recipes by Cat and Tag
  • Medieval Menus
  • Musings
    • Cooking Vivendier 
      • About The Vivendier
  • About
    • Deeds
    • Privacy Policy
    • Testing
Menu

Buttered Wortes 

Posted on 03/25/202203/25/2022 by lola

English boiled vegetables.

Take al manor of good herbes that thou may gete, and do bi ham as is forsaid; putte hem on the fire with faire water; put ther-to clarefied buttur a grete quantite. Whan thei ben boyled ynough, salt hem; late none otemele come ther-in. Dise brede small in disshes, and powre on the wortes, and serue hem forth. – Two Fifteenth-Century Cookery-Books

My Version

I took a mix of spinach, shredded cabbage, beet greens, thin sliced leeks, parsley, and garlic chives and boiled them in water and a good amount of butter. I salted it to taste. I took bread and cubed it and toasted it in the oven. When I was ready to serve I put the croutons in the bottom of the serving dish and then added the wortes.

  • Articles
  • Cooking Vivendier
  • Menus
  • Rec-Beverages
  • Rec-Breads
  • Rec-Dairy, Cheese and Eggs
  • Rec-Desserts
  • Rec-Fruits
  • Rec-Grains & Pastas
  • Rec-Meats
  • Rec-Meats-Beef
  • Rec-Meats-Chicken and other Fowl
  • Rec-Meats-Game
  • Rec-Meats-Pork
  • Rec-Nuts
  • Rec-Other
  • Rec-Salads
  • Rec-Sauces
  • Rec-Vegetables
  • recipes
  • Uncategorized

10th Century 14th Century 16th Century al-Warraq almond milk Andalusian apple Bread Brouet cheese chicken chicken broth chicken stock Chilled cinnamon cloves cumin Dessert eggs feature German ginger grains of paradise Meat Middle Eastern parmesan cheese parsley sauce pasta pear peas Pork pork tenderloin poultry Recipe Recipes saffron Salad Sauce The Vivendier vergus verjuice verjus Welserin white bread white wine

© 2022 The Stirring Spoon | Powered by Superbs Personal Blog theme