An Anonymous Tuscan Cookery Book

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.

ARIANE NADA HELOU

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.

Anonimo Toscano

Cabbages.

[1] 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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