SC - meat days and fast days - MIXED?

[melc2newton@juno.com]

Caboches- cabbage?

Melissa Martines wrote:

> Help!  I am trying to redact the following recipe for compost:
>
> Compost from Curye on Inglysch pp. 120-21
>
> "Take rote of persel, of pasternak, of rafens, scrape hem and waishe hem
> clene.  Take rapes and caboches, ypared and icone.  Take an erthen panne
> with clene water and set it on the fire; cast alle thise perinne.  When they
> both boiled cast therto peeres, and perboil hem well.  Take alle thise
> thynges and lat it kele on a faire clothe.  Do therto salt; when it is cold,
> do hit in a vessal; take vynegar and powdour and safroun and do therto, and
> lat alle thise thynges lye there all night, other all day.  Take wyne greke
> and hony, clarified together; take lumbards mustard and raisouns coraunce.
> All hoole, and gryne powder of canel, powder douce and aneys hole and fennel
> seed.  Take all thise thynges and cast togyder in a pot of erthe, and take
> therof when thou wilt and serve it forth.
>
> I have a redaction by a Master Iain, but he leaves out some of the
> ingredients, and I also don't agree with him on all his interpretations of
> what is what.
>
> If anyone has any documentation or educated guesses about what the following
> items are, please let me know.  Thanks in advance!!
>
> Rote of persel
> Rafens
> Rapes
> Caboches
>
> Also, did we ever determine if raisin of courance were currents or raisins?
>
> Morgan MacBride
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