Name: Compost
Cuisine: United Kingdom
Ingredients: 2 oz/50 g raisins; 4 oz/100 g radishes, topped and tailed; 3 medium cooking pears, stalks removed; 8 oz/225 g turnips, scraped and cut in large pieces; 8 oz/225 g cabbage, coarsely chopped; 8 oz/225 g parsnips, scraped and cut in large pieces; ¼ tsp ground cinnamon; ¼ tsp aniseed; ½ pt (white?) wine; ½ pt/300 ml (white?) wine vinegar; 3 oz/75 g clear honey; 1 tbs salt; ¼ tsp fennel seed; large pinch saffron; ½ tsp ground mustard

Preparation info

Difficulty
Medium

Appears in

Cooking and Dining in Medieval England

By Peter Brears

Published 2008

About

Ingredients

4 oz/100 g radishes, topped and tailed
8 oz/225

Method

Place the vegetables in a saucepan, cover with water, bring to the boil and simmer for 10 minutes.

Add the pears, return to the boil, and simmer for 10 minutes, until the pears are parboiled.

Drain the vegetables and pears, lay them on a few layers of clean cloth to drain, then sprinkle them with the salt and leave them overnight in a cool place.

Mix the remaining ingred