Cabbages in potage

Original Recipe: Caboches in potage

Take caboches and quartre hem and seeth hem in gode broth with Onyons y mynced and the whyte of Lekes y slyt and corue smale and do þereto safron and salt and force it with poudre douce.

My Translation:

Cabbages in potage

Take cabbages and quarter them and cook them in good broth with minced onions and the white of leeks sliced and carved small and do thereto saffron and salt and force with sweet powder.

My Interpretation:

1 Cabbage Salt, to taste 1 large onion 2 quarts broth (Chicken or Vegetable) 1 Leek (whites) Sweet Spice Blend

Bring broth to a simmer. Meanwhile, rough chop or slice cabbage; mince the onion, and thinly slice the white of the leek. Place cabbage, onion and leek into simmering broth and let cook until cabbage is tender. Season it with salt and sweet spice blend to taste.

Notes on the Recipe:

The original recipe calls for the cabbage to be quartered, but having the cabbage rough chopped or sliced makes for easier serving.

Notes on the Transcription & Translation: The original text and transcription preserve the shorthand of writing that was common practice in the late 14th century. I have taken the liberty of spelling each word fully in my transcription for clarity.

The use of the word "force" seems a bit awkward in the context of this recipe as one might perceive with other recipes calling to "force through a strainer". I believe in the context of the recipe that the use a synonym of "potent" better describes the purpose of the spice blend called for in the recipe.

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