I seriously thought this would make a nice addition to anyone’s culinary library so I have taken the liberty of reposting it today. I appreciate the opportunity to do it and I know I will enjoy it in my own keeping as well.
Anonimo Toscano, Libro della Cocina (late 14th or early 15th c.) The original text is here. The cookbook — which exists in manuscript form but was never printed — contains 184 recipes and a great diversity of ingredients and preparations.
This was the first historical cookery translation I completed, in 2005. It was online at a different website for a while, then I took it down so I could revise the translation, and now it has a new home here. Other projects will join soon!
Translation copyright 2013.
 To make white cabbages, well cooked. Take stalks of cabbage, and clean them well, so that nothing is left of the leaves; and cut them at the softest part of the head: and when the pot has come to a boil, with oil and water inside, add said stalks, or rather the white parts of the cabbages…
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