Caboches in Potage.
Take Caboches and quarter hem and seeth hem in gode broth with Oynons y-mynced and the whyte of Lekes y-slit and corue smale, and do yer-to safron and salt, and force it with powder douce.
-Pleyn Delight, #14. (from Form of Cury, c. 1390)
Caboche – cabbages
potage – pottage – (see also poddish and porridge) – a dish of vegetables alone or with meat, boiled to softness in water and appropriately seasoned.
corue – to cut
safron – saffron
force – ie. farce – to season with spice
powder douce – a powder to sweeten; sweet spice (cinnamon, ginger, cloves, nutmeg) mixed with sugar
POTTAGE OF CABBAGE AND LEEKS
onions, peeled, chopped small
leeks, white parts, rinsed and cut small
cinnamon, ginger, cloves or nutmeg and /or mace (if this sounds like apple pie spice, you may already have it on your shelf)
Quarter cabbage, paring away the core and any wormy or buggy or droopy leaves.
Put in salted water to clean. Drain and seethe cabbages in broth with chopped onions and/or leeks cut small. Cook until soft. Season with salt. Add saffron – just a little will fragrance the whole dish and turn it golden. Add ground spices – cinnamon, ginger, cloves, nutmeg, mace – to your taste. Add a pinch or two of sugar to highlight the spice.
Serve over toasted or fried bread.
Tags: 17th century recipe, apple pie spice, broth, butter, cabbage, cinnamon, cloves, cooking, Form of Cury, Fra Juan Sánchez Cotán, ginger, Harvest Dinner, mace, melons, nutmeg, onions, Pleyn Delight, podwer duce, pottage, quince, redaction, saffron, salt, sops, sugar, theme dining program