Soops of Turnips, Buttered Colliflowers, Buttered Wortes (Cabbage), The Accomplisht Cook
Take fine young spinage, pick and wash it clean; then have a skillet or pan of fair liquor on the fire, and when it boils, put in the spinage, give it a warm or two, and take it out into a cullender, let it drain, then mince it small, and put it in a pipkin with some slic’t dates, butter, white-wine, beaten cinamon, salt, sugar, and some boil’d currans; stew them well together, and dish them on sippets finely carved, and about it hard eggs in halves or quarters, not too hard boil’d, and scrape on sugar.
Being boil’d, cleanse, stamp, and season them in all points as before (soops of butter'd Meats of Spinage; dates, butter, white wine, cinnamon, salt, sugar, and currants); thus also potatoes, skirrets, parsnips, turnips, Virginia artichocks, onions, or beets, or fry any of the foresaid roots being boil’d and cleansed, or peeled, and floured, and serve them with beaten butter and sugar.
4 tbsp. butter
1 ½ cups broth
¼ cup white vinegar
¼ tsp. ginger
¼ tsp. salt
1 tbsp. sugar
1/8 tsp. salt
Peel your turnips and slice them crosswise ¼” thick. Bring the butter, broth, vinegar, and seasonings to a boil in a saucepan and add your turnips. Lower the heat and simmer until the turnips are almost tender, stirring them every 15 minutes.
Have a skillet of fair water, and when it boils put in the whole tops of the colliflowers, the root being cut away, put some salt to it; and being fine and tender boiled dish it whole in a dish, with carved sippets round about it, and serve it with beaten butter and water, or juyce of orange and lemon.
Bring 4 tbsp. water to a boil, immediately reduce the heat to low and whisk in the butter, one tablespoon at a time. Butter and water mixture will start to emulsify. Once the sauce has emulsified, you can continue to add remaining butter until all butter has been added to the mixture.
To serve: Pour butter over boiled vegetables, sprinkle with sugar to taste.
Take al manor of good herbes that thou may gete, and do bi ham as is forsaid; putte hem on þe fire with faire water; put þer-to clarefied buttur a grete quantite. Whan thei ben boyled ynough, salt hem; late none otemele come ther-in. Dise brede small in disshes, and powre on þe wortes, and serue hem forth.
1 head of cabbage
2 tsp. salt
2 tbsp. unsalted butter
Bring a pot of water to a boil and season with salt. Add cabbage and parboil five minutes, drain, and then bring another pot of water to boil, add cabbage and lower heat to a simmer. Simmer until cabbage is tender. Drain and serve with butter.