A Dish of Sauerkraut from Cod Pal Germ 551

31 A dish of made (preserved?) cabbage

If you would prepare made (ein gemacht – eingemacht = pickled?) cabbage, boil the white heads and take two parts of honey to the same’s broth and mix it with wine. Put in the cabbage and add enough wine. Then lay in the boiled cabbage and serve it cold. You also make psem (? chard) like this and boil them with the roots and everything, and serve it.

I owe thanks to my friend Libby Cripps for pointing me to the as yet unedited fifteenth-century culinary recipe collection that is bound with similar works on fabric dyes and on medicine in the Heidelberg Cod Pal Germ 551. It looks, at first glance, unexceptional, but I will try to keep up a flow of recipes and see whether it has anything of particular interest to offer.

This entry was posted in Uncategorised and tagged , . Bookmark the permalink.

Leave a Reply

Your email address will not be published.