SC - vegetables

[Magdalena]

No questions, no answers.  I just thought I'd share
something I typed up for myself.
- -Magdalena

Parkinson, J. / Paridisi in Sole:  Paradisus
Terrestris.  London 1629
1975 Amsterdam: Walter Johnson Inc, Theatrum Orbis
Terrarum, Ltd.

#758 The English Experience, Its Record in Early
Printed Books: Published in Facsimile



The Kitchen Garden
p508

The Use of Parsneps

The Parsnep root is a great nourisher, and is much more
used in the time of Lent, being boyled and stewed with
butter, then in any other time of the yeare; yet it is
very good all the winter long.  The seede helps to
dissolve winde, and to provoke urine.

p509

The Use of Turneps

Being boyled in salt broth, they all of them eate most
kindly, and by reason of their
sweetnesse are much esteemed, and often seene as a dish
at good mens tables : but the greater quantitie of them
are spent at poore mens feasts.  They nourish much, and
engender moist and loose flesh, and are very windy.

p508

The Use of Carrots

All these sorts being boyled in the broth of beefe,
eyther fresh or salt, but more usually of salted beefe,
are eaten with great pleasure, because of the
sweetnesse of them: but they nourish lesse then
Parsneps or Skirrets.

p510

The Use of these Raddishes

Raddishes doe serve usually as a stimulum before meat,
giving an appetite thereunto; the poore eate them with
bread and salt.

*

The Horse raddish is used Physically, very much in
Melancholicke, Spleneticke, and Scorbuticke diseases.
And some use to make a kind of Mustard with the rootes,
and eate it with fish.

p512

The Use of Onions

Onions are used in many ways, as sliced and put into
pottage, or boyled and peeled and layde in dishes for
sallets at supper, or sliced and put into water, for a
sawce for mutton or oysters, or into meat roasted being
stuffed with Parfly, and so many waies I cannot recount
them, every one pleasing themselves according to their
order, manner, or delight.

p502

The Use of Mustard

The seede hereof grownd between two stones, fitted for
the purpose, and called a Querne, with some good
vinegar added unto it, to make it liquid and running,
is that kinde of Mustard that is usually made of all
sorts, to serve as sawce for fish and flesh.

p506

The Use of Skirrets

The rootes being boyled, peeled and pithed, are stewed
with butter, pepper and salt, and so eaten ; or as
others use them, to roule them in flower, and fry them
with butter, after they have been boyled, peeled and
pithed: each way, or any way that men please to use
them they may find their taste to be very pleasant, far
beyond any Parsnep, as all agree that taste them.
        Some doe use also to eate them as a sallet,
colde with vinegar, oyle, &c. Being first boyled and
dressed as before said.  They doe help to provoke
urine, and as is thought, to procure bodily lust, in
that they are a little windy.

p522

The Use of Pease

        Pease of all or the most of the sorts, are
either used when they are greene, and be a dishe of
meate for the table of the rich as well as of the
poore, yet everyone of them observing his time, and the
kinde: the fairest, sweetest, and earliest the better
ort, the later and meaner kindes for the meaner, who
doe not give the deerest price: Or
       Being dry, they serve to boyle into a kinde of
broth or pottage, wherein many doe put Tyme, Mints,
savory, or some other such pot herbes, to give it the
better relish, and is much used in Towne and countrey
in the Lent time, especially of the poorer sort of
people.
        It is much used likewise at Sea for them that
goe long voyages, and is for change, because it is
fresh, a welcome diet to most person therein.
        The Rams Ciches the Spaniards call
Grau(v?)ancos, and Garau(v?)ancillas  , and eat them
boyled and stewed as the most dainty kinde of Pease
that are,



p490

The Use of Beetes

        Beetes, both white, greene, and red, are put
into the pot among othere herbes to make pottage, as is
commonly known unto all, and are also boyled whole,
both in France usually with most of their boyled meats,
and in our Countrey, with divers that delight in the
eating of herbes.
        The Italian Beete, and so likewise the last red
beete with great ribbes, are boyled, and the ribbes
eaten in sallets with oyle, vinegar, and pepper, and is
accounted a rare kind of sallet, and very delicate.
        The roote of the common red Beete with some,
but more especially the Romane red beete, is of much
use among Cookes to trimme or set out their dishes of
meate, being cut into divers forms and fashions, and is
grown of late dayes into a greate custome of service.
        The rootes of the Romane red Beete being
boyled, are eaten of divers while they are hot with a
little oyle and vinegar, and is accounted a delicate
sallet for the winter; and being cold they are so used
and eaten likewise.