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…
Category: Rec-Vegetables
Perry of Pesoun
English pea recipe. Take pesoun and seþ hem fast, and couere hem, til þei berst; þenne take hem vp and cole hem thurgh a cloth. Take oynouns and mynce hem, and seeþ hem in the same sewe, and oile þerwith; cast þerto sugar, salt and safroun, and seeþ hem wel þerafter, and serue hem forth….
Gourdes in Potage
English vegetable recipe. Take young Gowrdes; pare hem and kerue hem on pecys. Cast hem in gode broth, and do þerto a gode pertye of oynouns mynced. Take pork soden; grynde it and alye it þerwith and wiþ yolkes of ayren. Do þerto safroun and salt, and messe it forth with powdour douce. Forme of…
Zaitun Mubakhar – Smoked Spiced Olives
Arabic smoked olive recipe. Take olives when fully ripe. If you want take them black, and if you want take them green, except that the green are better for smoking. Bruise them and put some salt on them, as much as needed, and turn them over every day until the bitterness goes away. When they…
Turnips a la Beausse
14th c French turnip recipe. Turnips are hard and difficult to cook until they have been in the cold and frost; you remove the head, the tail and other whiskers and roots, then they are peeled, then wash in two or three changes of hot water, very hot, then cook in hot meat stock, pork,…
Spinach Cheese Tart
16th c German savory cheese tart recipe. Take spinach/ that has been nicely trimmed and washed clean/ cut it nicely small/ and rub it with salt/ wash it again (in) six or seven waters/ press it out well/ that the water is removed from the greens/ take new cheese/ that was made overnight/ some/many egg…
Spinach & Cheese Tart
14th/15th c Italian savory cheese tart recipe. XCV. Herb tart. If you want to make a herb tart for twelve people, take six large cheeses and take a large quantity of herbs, that is beet, parsley, spinach and mint, two pounds of salted lard and eight eggs. Take these well cleaned and chopped herbs that…
Salat
14th c English green salad with herbs recipe. Take persel, sawge, grene garlec, chibolles, letys, leek, spinoches, borage, myntes, prymos, violettes, porrettes, fenel, and toun cressis, rew, rosemarye, purslarye; laue and waishe hem clene. Pike hem. Pluk hem small wiþ þyn honde, and myng hem wel with rawe oile; lay on vyneger and salt, and…
Salad
16th c German green salad receipe. Curley salad/ that is nicely green. Green Salad (Rumpolt, Salads 20) Take hard boiled eggs/ serve them especially beside the salad/ sprinkle them with green parsley and salt/ and pour vinegar over. (Rumpolt, Vegetables 23) My Version We served a salad of mixes greens dressed with vinegar garnished with…
Roasted carrots
16th c German roasted carrot recipe. You can also prepare and roast the yellow roots/ be they cut small or large/ also with a beefbroth/ take meat thereunder or not. (Rumpolt Vegetables 183). My Version Since this was meant to be a vegetarian dish as well the broth was supposed to be replaced by vegetable…