PERIOD: England, 14th century | SOURCE: Forme of Cury | CLASS: Authentic
DESCRIPTION: Fruits and vegetables pickled in honey & wine
103. Compost. Take rote of persel, of pasternak, of rafens, scrape hem and waische hem clene. Take rapes & caboches, ypared and icorue. Take an erthen panne with clene water & set it on the fire; cast alle þise þerinne. Whan þey buth boiled cast þerto peeres, & parboile hem wel. Take alle þise thynges vp & lat it kele on a faire cloth. Do þerto salt; whan it is colde, do hit in a vessel; take vyneger & powdour & safroun & do þerto, & lat alle þise thynges lye þerin al nyyt, oþer al day. Take wyne greke & hony, clarified togider; take lumbarde mustard & raisons coraunce, al hoole, & grynde powdour of canel, powdour douce & aneys hole, & fenell seed. Take alle þise thynges & cast togyder in a pot of erthe, & take þerof whan þou wilt & serue forth.
- Hieatt, Constance B. and Sharon Butler. Curye on Inglish: English Culinary Manuscripts of the Fourteenth-Century (Including the Forme of Cury). New York: for The Early English Text Society by the Oxford University Press, 1985.
GODE COOKERY TRANSLATION:
Pickled Salad. Take parsley, carrots, radishes; scrape and clean them. Take white radishes & cabbages, pared and cored. Take an earthen pan with clean water & set it on the fire; and put all these in. When they've boiled, add pears and parboil well. Take all these things out and let cool on a clean cloth. Add salt. When cooled, place in a container; add vinegar, powder, and saffron, and let sit overnight. Take Greek wine & honey, clarified together; take "lumbarde" mustard and whole currants, and cinnamon, "powdour douce" & whole anise seed, & fennel seed. Take all these things and place together in an earthen pot, and take from it when you need to, and serve.
- 2 lbs. carrots, sliced
- ½ head cabbage, in small pieces
- 3-4 pears, sliced thin
- 1 tsp. salt
- 6 Tbs. vinegar
- 2 tsp. ginger
- few threads saffron
- 1 bottle (750 ml.) white wine
- ½ cup honey
- 1 Tbs. ground mustard
- 3/4 cup currants
- 1 tsp. cinnamon
- ½ Tbs. each anise seed & fennel seed
"Lumbarde" (or "Lumbard") mustard was a mixture of ground mustard seed mixed with honey, wine, & vinegar. "Pouder douce" was a mild concoction of ground spices, often containing sugar, though not always; in general, pouder douce usually included cinnamon but not pepper.