Compost (recipe)

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Period Recipe

From the Forme of Cury

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

Modern recipe

  • Serves 12 - 15.
  • May be stored for a week or more.


  • 2 lbs. carrots, sliced
  • 1/2 head cabbage, in small pieces
  • 3-4 pears, sliced thin
  • 1 tsp. salt
  • 6 Tbs. vinegar
  • 2 tsp. ginger
  • few threads saffron
  • 1 bottle (750 ml.) white wine
  • 1/2 cup honey
  • 1 Tbs. ground mustard
  • 3/4 cup currants
  • 1 tsp. cinnamon
  • 1/2 Tbs. each anise seed & fennel seed


  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.


The historical version of the recipe was taken from the Project Gutenberg e-text of the Forme of Cury.