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.
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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