Original [Forme of Cury, S. Pegge (ed.)]

COMPOST C.

Take rote of parsel. pasternak of rasenns. scrape hem waisthe hem
clene. take rapes & caboches ypared and icorne. take an erthen
panne with clene water & set it on the fire. cast all þise þerinne.
whan þey buth boiled cast þerto peeres & parboile hem wel. take þise
thynges up & lat it kele on a fair cloth, do þerto salt whan it is
colde in a vessel take vineger & powdour & safroun & do þerto. & lat
alle þise thinges lye þerin al nyzt oþer al day, take wyne greke and
hony clarified togider lumbarde mustard & raisouns corance al hool.
& grynde powdour of canel powdour douce. & aneys hole. & fenell seed.
take alle þise thynges & cast togyder in a pot of erthe. and take
þerof whan þou wilt & serue forth.

My recreation
Vegetables and Fruit
2 Celery roots
3 Parsnips
4 Turnips
1/2 Medium Cabbage
2 Handfuls of Baby Carrots You could use 2 whole carrots, but I have baby carrots on hand and they are already peeled
3 Pears
1 tsp salt

Pickling solutions
1 cup apple cider vinegar
1 tsp Powder Douce
1 pinch saffron

Dressing
2 cups Moscato
1/2 cup honey
2 Tbsp Lumbard Mustard
1/2 cup currants
1 tsp Ceylon Cinnamon
1 tsp aniseed
1 tsp fennel seed

    1. Decore the Cabbage and cut into chunks
    2. Peel the celery root, parsnips, and turnips. Cut them and the baby carrots into bite sized chunks
    3. Put in a large stock pot and cover with water
    4. Bring to a boil and cook for about 10 minutes
    5. While the vegetables are cooking, peel and core the pears and cut into bite sized chunks
    6. Add to the stock pot at the 10 minute mark
    7. Cook and additional 10 minutes
    8. Strain and spread out into a single layer on a towel and sprinkle with salt
    9. Allow to cool
    10. While the vegetables cool, combine the pickling mixture
    11. Combine the cooled vegetables and the pickling mixture in a non-reactive container, cover and let sit for at least 8 hours, shaking occasionally to blend

    Making the Dressing

    1. Mix the wine and honey in a sauce pan and bring to a boil
    2. Stir to combine ht and remove from the heat
    3. Add the wine mix to the rest of the ingredients in a non-reactive container, and stir to combine
    4. Add to the pickling vegetables and mix well