Transcription from page 143 from Le Ménagier de Paris (a medieval manuscript dated to circa 1393), edited by Jérome Pichon in 1846 for La Société Des Bibliophiles François.
Pommes de chou , sur la fin de vendenges. Et quant la pomme d’icelluy chou , laquelle est ou milieu, est ostée, l’en arrache et replante en terre nouvelle le tronc de ce chou, et en yssent larges feuilles qui s’espandent: et tient un chou grant place, et l’en appelle iceulx choulx nommés29 choulx Rommains, et sont mengiés en yver; et des troncs, se ils sont replantés, yssent de petits choulx que l’en appelle minces, que l’en mengue avec les herbes crues en vinaigre; et qui en a foison, ils sont bons esleus, lavés en eaue chaude, et tous entiers mis cuire avec un petit d’eaue: et puis quant ils sont cuis, mettre du sel et de l’uile, et dréciés bien espois sans eaue, et mettre de l’uille d’olive dessus en karesme. Puis y a autres choulx que l’en appelle choulx pasquerés pour ce que l’en les mengue en Pasquerez,30 mais ils sont semés dès Aoust; et quant après la semence ils sont percreus demy-pié de hault, l’en les arrache et plante-l’en ailleurs, et sont souvent arrousés.

English translation by Janet Hinson
Heads of cabbage, at the end of grape-harvest. And when the head of this cabbage, which is in the middle, is removed, pull and replant the cabbage stalk in new ground, and there will come out large spreading leaves: and a cabbage holds great place, and these are called Roman cabbages, and eaten in winter; and from the stalks, if they are replanted, come little cabbages called sprouts which are eaten with raw herbs and vinegar; and if you have plenty, they should be well cleaned, washed in hot water, and put to cook whole with a little water: and then when they are cooked, add salt and oil, and stir it up thick without water, and put olive oil on in Lent. Then there are other cabbages known as Easter cabbage because they are eaten at Easter, but they are sown in August; and when after sowing they are seen to be of half a foot in height, you pluck them and replant elsewhere, and they should be frequently watered.

My recreation
2 Lbs Brussels sprouts
2 Tbsp Olive Oil
1/4 Cup Sherry Vinegar
1/4 Cup Roasted Walnut Oil

  1. Preheat oven for 425 F
  2. Rinse sprouts and cut in half, removing any questionable looking leaves
  3. Toss in olive oil
  4. Spread them out into a single layer on a baking pan, cut side down.
  5. Roast for 20 minutes. Brussels should be browned in areas. Remove the pan from the oven and set aside.
  6. Combine the sherry vinegar and walnut oil
  7. Place sprouts in bowl and pour vinaigrette over them, toss to coat
  8. The sprouts can be served hot or cold.

    Notes

    • The original recipe calls for the sprouts to be boiled. My personal taste is that cruciferous vegetables, such as Brussels sprouts taste better cooked with a dry heat instead of a wet heat, so I elected to roast them in the oven
    • I chose to use sherry vinegar because the first time I made this for Moira’s vigil for Pelican, most of the recipes I found had vinegar in them and I decided I needed to use a different vinegar for each dish so it would not get boring
    • Why roasted walnut oil? The first time I made this I added walnuts so it made sense to use walnut oil. I found that the walnuts soaked up bitterness from the sprouts (which I boiled the initial time) so I didn’t add them this time. I like how the sherry vinegar, roasted walnut oil, and the roasted sprouts work together.

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