Verde sawse (recipe): Difference between revisions
From Cunnan
Jump to navigationJump to search
(→Notes) |
(As mentioned in the talk page - the modern recipes are misleading.) |
||
| (10 intermediate revisions by 3 users not shown) | |||
| Line 9: | Line 9: | ||
* ''a litul serpell''. Wild thyme. |
* ''a litul serpell''. Wild thyme. |
||
== Modern Recipe == |
|||
[[Image:Green sauce.jpg]] |
|||
=== Ingredients === |
|||
* 1 cup finely chopped fresh herbs, including parsley, thyme, tarragon, basil, mint. |
|||
* 1 clove garlic, crushed. |
|||
* 1/2 tsp [[cinnamon]]. |
|||
* 1/2 tsp [[galengal]]. |
|||
* 1/2 tsp [[salt]]. |
|||
* 1/2 cup vinegar (I used apple cider vinegar). |
|||
* 1/4 cup red wine. |
|||
=== Method === |
|||
# Mix all ingredients together and let sit for 20 minutes. |
|||
# Serve with sliced roast. |
|||
YiS to medieval cooking,<br> |
|||
Nicolette Dufay |
|||
== Notes == |
== Notes == |
||
The historical version of this recipe was taken from the [[Project Gutenberg]] e-text of the [[Forme of Cury]]. |
The historical version of this recipe was taken from the [[Project Gutenberg]] e-text of the [[Forme of Cury]]. |
||
| ⚫ | |||
--> |
|||
| ⚫ | |||
Latest revision as of 00:33, 20 February 2013
Period Recipe
From the Forme of Cury.
- VERDE SAWSE. XX.VII.
- Take parsel. mynt. garlek. a litul serpell and sawge, a litul canel. gyngur. piper. wyne. brede. vynegur & salt grynde it smal with safroun & messe it forth.
Notes
- Verde. It has the sound of Green-sauce, but as there is no Sorel in it, it is so named from the other herbs.
- a litul serpell. Wild thyme.
Notes
The historical version of this recipe was taken from the Project Gutenberg e-text of the Forme of Cury.
