Change view: Change style to mobile Change style to default

Recipe by

The notes for this recipe state that it can be used for a diverse range of vegetables. I chose cauliflower because it fits well with a menu I'm working on. Like many other recipes from medieval Europe, this one uses sugar and what we now would call "sweet spices" in a way that is a bit surprising to the modern palate. Still it is very tasty and was well liked by my family of taste-testers (except for the four-year-old who is in a picky phase).

1 head cauliflower
1/4 tsp. cinnamon
1/4 tsp. ginger
1 tsp. sugar
3 Tbsp. butter
dash vinegar
1/8 cup currants
1 egg, hard boiled

Cut up cauliflower and parboil until just tender, adding currants halfway through. Drain and set aside. Melt butter in a large saucepan. Mix in cauliflower and add sugar, spices and vinegar. Cut the egg into quarters and use as a garnish. Serve hot.

Source [A new booke of Cookerie, J. Murrell]: Diuers Sallets boyled. Parboyle Spinage, and chop it fine, with the edges of two hard Trenchers vpon a boord, or the backe of two chopping Kniues: then set them on a Chafingdish of coales with Butter and Uinegar. Season it with Sinamon, Ginger, Sugar, and a few parboyld Currins. Then cut hard Egges into quarters to garnish it withall, and serue it vpon sippets. So may you serue Burrage, Buglosse, Endiffe, Suckory, Coleflowers, Sorrel, Marigold leaues, water Cresses, Leekes boyled, Onions, Sparragus, Rocket, Alexanders. Parboyle them, and season them all alike: whether it be with Oyle and Uinegar, or Butter and Uinegar, Sinamon, Ginger, Sugar, and Butter: Egges are necessary, or at least very good for all boyld Sallets.

Published: January 12, 2005



Valid XHTML 1.0 Transitional