Caboches in Potage *-- CHECK
| Categories: | Vegetable English 14th Century cabbage |
| Original Source: | Forme of Cury |
| Secondary Source: | Curye on Inglysch |
| Cook: | Caterina Sichling von Nuremberg |
| Meeting Date: | 1991-09-00 |
| Serves: | 10
|
6 Caboches in potage. Take caboches and quarter hem, and seeth hem in gode broth with oynouns ymynced and the whyte of lekes yslyt and ycorue smale. And do þerto safroun & salt, and force it with powdour douce.
See also Chebolace (reference to cooking with water & oil, in Lent, and egg yolks, out of Lent)
Cabbages in potage. Take cabbage & quarter it and boil it in good broth with minced onions & small sliced, cored leek whites. Add saffron & salt. Sprinkle powdour douce over it for eating.
Ingredients
| Cabbage | |
| 1 | medium onion |
| 1-1/2 to 2 c. | leeks, 2 large |
| 2 | bouillion cubes (used for Vegetarian Vegetable) |
| 10 threads | saffron |
| 1 tsp. | salt |
| powder douce | |
Steps
Note
powder douce (25 tbsp? sugar from powdering ginger?, 1/2 tsp cinnamon, 1/4 tsp ginger) used on top
Core the cabbages. They won't cook in time. Also slice cabbage up more.