Friday's Feast
A historical recipe from The Belgian Cookbook, by Luck, Brian, Mrs. (1915).
A historical recipe
The Belgian Cookbook, by Luck, Brian, Mrs. (1915). Project Gutenberg eBook #7223.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From The Belgian Cookbook, by Luck, Brian, Mrs. (1915). Digitised by Project Gutenberg, eBook #7223 (https://www.gutenberg.org/ebooks/7223). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
Belgium. Associated with Belgium by the book is about Belgian cookery (Cooking, Belgian); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
Method
- Cook a medium cabbage till it is tender, and all the better if you can cook it in some soup.
- When tender, mince it and rub it through a sieve.
- Boil at the same time three pounds of chestnuts, skin them, keep ten whole, and rub the others through the sieve, adding a little milk to make a purée.
- Mix the purée with the cabbage, adding salt, pepper, and a lump of butter the size of a chestnut.
- Press it into a mold and cook it in a double saucepan for quarter of an hour.
- Take it out and decorate with the whole chestnuts.