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.
This is a delicious marinated and pickled salad, and tastes nothing like the images the name suggests! The modern recipe is a modified (but just as tasty) version of the medieval receipt, containing only the "pasternak" (carrots - from the Latin "pastinaca"), "caboches" (cabbage), "raisons of coraunce" (currants), and "peeres" (pears). The other medieval ingredients are "rote of persel" (parsley root), "rafens" (radishes), and "rapes" (white turnip).
"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.
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Compost © 2000 James L. Matterer
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