By Heinrich von Holstein<\/p>\n
Item kaldes crawt | Decoque alba copita* (!) olerum Kaltes Kraut<\/strong><\/p>\n Koche K\u00f6pfe vom Wei\u00dfkraut und nimm zwei Teile Senf und einen Teil Honig und mische die Fl\u00fcssigkeit mit Wein, K\u00fcmmel und Anis. Gib die Kohlk\u00f6pfe hinein und serviere sie kalt. Auf die gleiche Art macht man das mit wei\u00dfen R\u00fcben, aber die sollen gekocht werden mit Bl\u00e4ttern und Wurzeln, und dann wird es wie oben beschrieben. Cold Cabbage<\/strong><\/p>\n Cook a head of white cabbage and take two parts mustard and one part honey and mix the liquid with wine, caraway, and anise.\u00a0 Add it to the cabbage and serve it cold.\u00a0 In the same way, you can make this with white turnips, but you should cook it with leaves and roots, and do it as described above. <\/p>\n This is a cold cabbage salad with a spiced honey-mustard dressing.\u00a0 Though found in a German manuscript, the cook decided to write this recipe down in Latin.\u00a0 It is a simple but strongly-flavored dish.\u00a0 Redaction based on \u201cCabbage\u201d from Medieval Cookery website.<\/p>\n Shred the cabbage and boil until just barely tender [3].\u00a0 Strain, dry, and allow to cool.\u00a0 Grind spices, mix together with mustard, honey, vinegar, and grape juice.\u00a0 Mix the dressing with the cabbage and serve cold.<\/p>\n [1] This was home-made mustard of 3 parts yellow mustard seed, 1 part black mustard seed, and white wine vinegar.<\/p>\n [2] The original recipe calls for wine.\u00a0 Out of an abundance of caution, I opt not to serve an un-boiled wine sauce to minors or people with alcohol sensitivities.\u00a0 I have substituted a mix of white wine vinegar and white grape juice instead.\u00a0 Honestly, I think the added sweetness and acidity end up enhancing the dish anyway.<\/p>\n [3] Medieval Europeans seem to be prejudiced against fresh vegetables.\u00a0 Period cooks might have boiled this to mush.\u00a0 Modern cooks would serve it raw like coleslaw.\u00a0 I have compromised by boiling it just enough to soften the texture, but no more.<\/p>\n Myers, Daniel \u201cCabbage\u201d Medieval Cookery 2019. Web.<\/p>\n http:\/\/medievalcookery.com\/recipes\/cabbage.html<\/a><\/p>\n <\/p>\n Universit\u00e4tsbibliothek Salzburg –\u00a0 Abteilung f\u00fcr Sondersammlungen, M I 128: Medizinisch-<\/p>\n naturwissenschaftliche Sammelhandschrift, Vienna 2016<\/p>\n http:\/\/www.ubs.sbg.ac.at\/sosa\/lucull\/lucull128.htm<\/a><\/p>\n http:\/\/www.ubs.sbg.ac.at\/sosa\/lucull\/MI128(62).htm<\/a><\/p>\n <\/p>\n","protected":false},"excerpt":{"rendered":" By Heinrich von Holstein Item kaldes crawt | Decoque alba copita* (!) olerum et recipe ii partes Sinapis et unam partem mellis et mi sce liquorem cum vino carui et anisi et impone olera et da frigido modo (?). Eodem modo fit de piessen nisi quod ibi decoquuntur herbe et radices et erit idem ut… Continue reading Kaldes Crawt (Cold Cabbage)<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[30],"tags":[],"class_list":["post-167","post","type-post","status-publish","format-standard","hentry","category-recipes","entry"],"_links":{"self":[{"href":"https:\/\/heinrichvonholstein.com\/index.php\/wp-json\/wp\/v2\/posts\/167","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/heinrichvonholstein.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/heinrichvonholstein.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/heinrichvonholstein.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/heinrichvonholstein.com\/index.php\/wp-json\/wp\/v2\/comments?post=167"}],"version-history":[{"count":1,"href":"https:\/\/heinrichvonholstein.com\/index.php\/wp-json\/wp\/v2\/posts\/167\/revisions"}],"predecessor-version":[{"id":168,"href":"https:\/\/heinrichvonholstein.com\/index.php\/wp-json\/wp\/v2\/posts\/167\/revisions\/168"}],"wp:attachment":[{"href":"https:\/\/heinrichvonholstein.com\/index.php\/wp-json\/wp\/v2\/media?parent=167"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/heinrichvonholstein.com\/index.php\/wp-json\/wp\/v2\/categories?post=167"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/heinrichvonholstein.com\/index.php\/wp-json\/wp\/v2\/tags?post=167"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n<\/em>et recipe ii partes Sinapis et unam partem mellis et mi
\n<\/em>sce liquorem cum vino carui et anisi et impone olera
\n<\/em>et da frigido modo (?). Eodem modo fit de piessen nisi
\n<\/em>quod ibi decoquuntur herbe et radices et erit idem ut supra
\n<\/em>(Salzburg, UB: M I 128: Fol. 337r)<\/p>\n
\n(German translation, University Library of Salzburg)<\/p>\n
\n(English translation, mine)<\/p>\nIngredients<\/h2>\n
\n
Directions<\/h2>\n
Notes<\/h2>\n
Sources<\/h2>\n