Compost (recipe)

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Original recipe: England, 14th century, Forme of Cury

103. Compost. Take rote of persel, of pasternak, of rafens, scrape hem and waische hem clene. Take rapes & caboches, ypared and icoruewyne greke & hony, clarified togider; take lumbarde mustard & raisons coraunce, al hoole, & grynde powdour of canel

Redaction: Serves 12 - 15.

  • 2 lbs. carrots, sliced
  • 3-4 pears, sliced thin
  • 1 tsp. salt
  • 6 Tbs. vinegar
  • 2 tsp. ginger
  • few threads saffron
  • 1 bottle (750 ml.) white wine
  • 1 Tbs. ground mustard
  • 3/4 cup currants
  • 1 tsp. cinnamon

  1. Boil carrots and cabbage for several minutes
  2. Add pears. Cook until tender; drain well.
  3. Lay vegetables and pears on a clean cloth. Sprinkle with salt.
  4. Let cool, then place in a large dish or container and add the vinegar, ginger, and saffron.
  5. Cover (the cloth works fine for this) and let stand overnight.
  6. Mix the vegetables with the currants and the seeds. Place in a non-metallic sealable container and set aside.
  7. In a separate pot, bring the honey, cinnamon, and wine to a boil, skimming off the scum until clear. Remove from heat and pour over the vegetable mixture. # Let cool and seal.

May be stored for a week or more.