SC - Early recipes (was: New World Foods-rant)

[david friedman]

At 4:07 AM +0100 2/10/00, Thomas Gloning wrote:
>In respect to these 1000 years, we have thousands of
>15th century recipes, we have -- maybe -- hundreds of 14th century
>recipes, we have a few 13th century recipes; some of the early _texts_
are extant only in _later manuscripts_. I would love to see _one_ 7th or
8th or 9th century cookery recipe (30% of the time).

How about 6th century?

Mustard Greens
Anthimus, De Observatio Ciborum

Mustard greens are good, boiled in salt and oil. They should be eaten 
either cooked on the coals or with bacon, and vinegar to suit the 
taste should be put in while they are cooking. [end of original]

1 1/4 lb mustard greens (including smaller stems)
1 t salt
3 T oil
4 slices bacon
4 t vinegar

Wash mustard greens. Boil stems two minutes, then add leaves, boil 6 
more minutes and drain. Fry bacon or cook 6 minutes in microwave. 
Heat oil, add greens and stir, then add salt and cook five minutes. 
Crumble bacon and put over greens with vinegar. Stir it all up and 
cook another 3 minutes.

Elizabeth/Betty Cook