Caboches in Potage
6 Caboches in potage. Take caboches and quarter hem, and seeth hem in gode broth with oynouns ymynced and the whyte of lekes yslyt and ycorue smale. And do þerto safroun & salt, and force it with powdour douce.
See also Chebolace (reference to cooking with water & oil, in Lent, and egg yolks, out of Lent)
Cabbages in potage. Take cabbage & quarter it and boil it in good broth with minced onions & small sliced, cored leek whites. Add saffron & salt. Sprinkle powdour douce over it for eating.
Notes
The text above is what it said in the old Cooks Guild DB. I think it's a couple of different recipes conflated, but this needs to be investigated.
Reconstructions
