[Sca-cooks] Brussels sprouts was Re: Sca-cooks Digest, Vol 29, Issue 12

[Cindy Renfrow]

Greetings,

Please allow me to push that date back to 1393. The following is from 
Le Menagier de Paris, Power's translation, page 255:

"Cabbage hearts at the end of the vintage. And when the heart of the 
cabbage, which is in the midst, is plucked off, you pull up the stump 
of the cabbage and replant it in fresh earth, and there will come forth 
from it big spreading leaves; and the cabbage takes a great deal of 
room and these cabbage hearts be called Roman cabbages and they be 
eaten in winter; and when the stumps be replanted, there grow out of 
them little cabbages which be called sprouts and which be eaten with 
raw herbs in vinegar; and if you have plenty, they are good with the 
outer leaves removed and then washed in warm water and cooked whole in 
a little water; and then when they be cooked add salt and oil and serve 
them very thick, without water, and put olive oil over them in Lent…

HTH,

Cindy


On Oct 6, 2005, at 11:48 PM, Terry Decker wrote:

> The earliest reference to brussels sprouts I know of is in Dodoens 
> Cruydeboek of 1554.  To my knowledge there are no recipes specifically 
> for brussels sprouts in period, although there are a couple of recipe 
> references which might be stretched to cover.
>
> Bear
>
>> Might anyone have a GOOD, period recipe for Brussel Sprouts?  I 
>> would, very
>> much, appreciate any and all ideas!
>>
>> In Service,
>> HL Elisabeth de Calais