Caboches in Potage (Cabbage Soup)

Recipe from Handout

1 head of cabbage, thinly sliced
2 large onions, thinly sliced
2-3 leeks, chopped
1/4 tsp. salt
4 cups beef broth
1/8 tsp. cardamom and coriander
1 tsp. sugar
1/8 tsp. saffron (optional)

Bring all ingredients to a boil and simmer for 20 minutes. (If you use instant beef broth, omit the salt.)

Source for Recipe Presented

Forme of Cury - Redaction by Illadore de Bedagrayne
Gode Cookery page
Caboches in Pottage Š 1998 Monica Gaudio
Online Forme of Cury facsimile

Notes and additional versions

Forme of Cury 4
Take caboches and quarter hem, and seeth hem in gode broth with oynouns ymynced and the whyte of lekes yslyt and ycorve smal. And do (th)erto safroun & salt, and force it with powdour douce.

Harleian MS. 279 - Potage Dyvers

iiij. Caboges. Take fayre caboges, an cutte hem, an pike hem clene and clene washe hem, an parboyle hem in fayre water, an (th)anne presse hem on a fayre bord; an (th)an choppe hem, and caste hem in a faire pot with goode fresshe broth, an wyth mery-bonys, and let it boyle: (th)anne grate fayre brede and caste (th)er-to, an caste (th)er-to Safroun an salt; or ellys take gode grwel y-mad of freys flesshe, y-draw (th)orw a straynour, and caste (th)er-to. An whan (th)ou seruyst yt inne, knocke owt (th)e marw of (th)e bonys, an le (th)e marwe .ij. gobettys or .iij. in a dysshe, as (th)e semyth best, & serue forth.

Harleian MS. 4016
3 Cabochis. Take faire Cabochis, pike hem and wasshe hem, and parboyle hem; then presse oute the water on a faire borde, choppe hem, and cast hem in a faire potte with goode fressh broth and with Mary-bones, And lette hem boyle; then take faire grate brede, and cast there-to, saferon, salt, and lete boyle ynogh, And then serue hit forth.

In Pleyn Delit #22, the Forme of Cury version.
Constance B. Hiett, Brenda Hosington and Sharon Butler. Pleyn Delit: Medieval Cookery for Modern Cooks. Second Edition. Copyright 1996. Published by University of Toronto Press.

p. 50 Thousand Eggs - Harleian MS 279 and 4016
From Take a Thousand Eggs or More: A Collection of 15th Century Recipes, volume 1, by Cindy Renfrow, page #206 (c) 1990, 1997. Reprinted with permission of the author. p. 43 Traveling Dysshes (Forme of Cury)
Siobhan Medhbh O'Roarke. Traveling Dysshes: or Foods for Wars, Peace, and Pot-lucks. Copyright 1995, 1996 by Patricia O. McGregor.

p. 72 Maggie Black. The Medieval Cookbook. 1992: Thames and Hudson, Inc.

p. 145 Fabulous Feasts, adds almonds, honey, sweet basil, fresh peas, and grated candied red anise, thus making its redaction different than any of the above originals.
Madeleine Pelner Cosman. Fabulous Feasts: Medieval Cookery and Ceremony. 1976, 1995: George Braziller, Inc.

Stefan's Florilegium Medieval vegetables. Recipes.
Stefan's Florilegium Medieval vegetarianism. Lenten foods.
Stefan's Florilegium Feast menu and recipes including roasting a whole pig.
Stefan's Florilegium The Kingšs Forest Feast. "A Feast Consisting of Victuals Which Could Be Begged, Borrowed or Stolen In and Around The King's Forest". Cooked by Lord Ras.

Kingdom of Calontir Cookery Guild: Chieftain's Recipes

Cariadoc's Miscellany


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