Compost

Origin: English      Period: Medieval

Original Recipe

Compoſt (from A Forme of Cury)

Take rote of p̱ſel, paſeternak of raſeens. ſecrape hem and waiſethe hē clene. take rap⁹ caboch⁹ ypared and icorne. take an erthen pāane w^t clene wat^{r et ſet it on the fire. caſt all þiſe þ9inne. whan þey buth boiled caſst þ9 peer9 et p̱boile hem wel. take þiſe thyng9 up et lat it kele on a fair cloth, do þ9 ſalt whan it is colde in a veſſel take vinegr et powdor et ſafron et do þ9to. et lat all þiſe thing9 lye þ9in al nyzt oþ}9 al day, take wyne greke and nony clarified togid^{r lumbarde muſtard et raiſons corance al hool. et grynde powdor of canel powdor douce et ancys hole. et fennell ſeed. take alle þiſe thyng9 et caſt togyd ī a pot of erthe. and take þof whan þu wilt et sūe forth.}

Modern Redaction

Ingredients

1 kg carrots, sliced thinly
half a medium cabbage, shredded
4 pears, cored and thinly sliced
1 tsp salt (sea salt for preference)
6 tbsp sherry vinegar
2 tsp freshly-grated ginger
6 threads saffron ground in 1 tbsp white wine vinegar in a pestle and mortar
1 bottle dry white wine
120ml honey
1 tbsp powdered mustard
180g seedless currants
1 tsp powdered cinnamon
½ tbsp fennel seed
½ tbsp anise seed

Method:

Preparation

Bring a large stock pot of salted water to the boil, add the carrots and cabbage and blanch for a few minutes. Add the pears and continue cooking until these become tender. Drain and rinse under cold water to stop further cooking.

Spread the cooked vegetables and pears on a clean cloth and sprinkle with salt. Leave for at least ten minutes then layer the vegetables in a large (preferably earthenware) dish or container and add the vinegar, ginger and the prepared saffron. Cover this dish with a lid (or the cloth you've already used and allow to partially pickle over night).

The following day, mix the currants, fennel and anise seeds in with the vegetables and place in a sealable container (this must not be metal) and set aside.

Meanwhile, place the honey, cinnamon and wine in a saucepan and bring to the boil, skimming-off the scum that appears until the liquid becomes clear. Remove from the heat, allow to cool a little and pour this liquid over the vegetables. Allow the mixture to cool and seal. The mixture will keep for at least a week and tastes better if you leave it for at least a day to infuse.

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