[Sca-cooks] Greens with sage

[Daniel Myers]

On Jan 21, 2005, at 3:04 PM, Jadwiga Zajaczkowa / Jenne Heise wrote:

>> from a 15th c. manuscript, middle dutch manuscript, ms UB Gent 1035 
>> "Good
>> and noble food" (formerly "Kitchen book"). Translation by Christianne
>> Muusers http://www.coquinaria.nl/kooktekst/Edelikespijse1.htm
>
>> 2.15 Greens. Boil them and cut them. Then bray pepper, sage, parsley 
>> and
>> some bread crumbs, tempered with the [boiling]water of the greens. 
>> Mix it
>> in a pan and [add] a cup of wine.
>
> What greens would you-all use for this dish?


The word in the Dutch version is "Bladgroenten" - which looks to me 
something like "blade greens" (WARNING: I don't know any dutch).

I would think that all of the "coles" would be appropriate (e.g. 
cabbage, kale, etc...), as well as spinach and beet greens.  The recipe 
for "Diuers Sallets Boiled" [A new booke of Cookerie, J. Murrell] calls 
for spinach, but says it can be made with all sorts of other vegetables 
(Borage, Buglosse, Endive, Suckory (?), Cauliflower, Sorrel, Marigold 
leaves, Watercress, Leeks, Onions, Asparagus, Rocket, Alexanders).

- Doc


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