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English, 15th century

Take the same maner of herbes as thu dost to jowtys, and onyons clene paryd=
.
Perboyle hem; presse out the watyr. Do hem yn a potte. Frye reysons in cler=
e
oyle that have be fryed yn before, and do therto with a perty of the oyle,
and boyle hit up with the mylke of almondys; and put therto sugure & salte.

Note: "jowtys" is another recipe for cooked greens; the one in this cookboo=
k
calls for "kawlys [cabbage?type vegetables] & percellye and othir good
herbes."

1/4 head cabbage =3D 3/8 lb
1 large bunch parsley =3D 1 1/2 oz
1/4 lb spinach
2 oz turnip greens
1 oz collard greens
2 onions =3D 6 oz
1/3 c raisins
1 T oil
2 c almond milk
1/2 t salt
1 t sugar

Wash greens, remove stems, cut up cabbage and onion. Make almond milk.
Parboil vegetables 2-3 minutes, drain. Fry raisins in oil until they puff u=
p
and turn light brown (a few minutes). Put greens back in pot with raisins,
add almond milk. Simmer 10-15 minutes, adding sugar and salt near the end.
(This original and redaction are from A Miscelleny by Cariadoc and
Elizabeth.)


Brangwayna Morgan