[Sca-cooks] back to food by request :)

[Elaine Koogler]

Huette von Ahrens wrote:

>Not Medieval?  I believe you are mixing this up with another vegetable.  Cauliflower 
>was introduced into Europe after the fall of the Roman Empire.  There are two different 
>camps who argue about the origins: one says the Near East, the other says Cyprus.  But 
>it is a period vegetable for Medieval Europe.
>
>My favorite recipe is from John Murrell, "A Booke of Cookerie", which is slightly out 
>of period [1621].
>
>How to butter a colleflowre.
>
>Take a ripe Colle-flowre and cut off the buddes, boyle then in milke with a little Mace 
>while they be very tender, then poure them into a Cullender, and let the Milke runne 
>cleane from them, then take a ladle full of Creame, being boyled with a little whole 
>Mace, putting to it a Ladlefull of thicke butter, mingle them together with a little 
>Sugar, dish up your flowres upon sippets, poure your butter and cream hot upon it 
>strowing with a little slicst Nutmeg and salt, and serve it to the Table hot.
>  
>
I've made this for a very late-period feast, and even those who don't 
like cauliflower loved it.  Great success!

Kiri