C’est la manière de faire composte. Nota qu’il fault commencier à la Sainct Jehan qui est vingt-quatrième jour de Juing. – LM 312
This is the way to make compote. Nota, it’s necessary to begin on St. John’s Day, which is the 24th day of June.
Ingredients

Honey, Walnuts, Turnips, Carrots, Pears, Peaches, Gourd, Fennel Bulb, Mustard Seed, Anise Seed, Coriander Seed, Red Wine Vinegar, Horseradish, Cloves, Cinnamon, Long Pepper, Ginger, Nutmeg, Grains of Paradise, Saffron, Red Cedar, Grapes, Fortified Wine

Advisory: This product was preserved using historical methods, not approved by modern food safety agencies. It has not been pasteurized and may contain harmful bacteria. Children, the elderly, and those with compromised immune systems are most at risk. May also contain shell fragments.


Writeup forthcoming

References

LM 312


Modern Redaction
3 lbs.Green Walnuts
3 lbs.Turnips
3 lbs.Carrots
3 lbs.Pears, unripe
3 lbs.Peaches, unripe
3 lbs.Calabash (Long Bottle Gourd)
3 lbsFennel Bulb
~30lbsHoney
1 oz.Brown Mustard Seed
1/2 oz.Anise Seed
1/2 oz,Coriander Seed
Vinegar
1/2 oz.Horseradish
1.5 oz.Cloves
1.5 oz.Cinnamon
1.5 oz.Long Pepper
1.5 oz.Ginger
1.5 oz.Nutmeg
1.5 oz.Grains of Paradise
1.5 GRAMSSaffron
3 GRAMSRed Cedar
2.5 oz.Seedless Grapes
12 oz.Fortified Wine, such as Port
  • This recipe was accomplished following the explicit directions provided in Le Ménagier de Paris. I encourage you to source a copy of the original recipe if you wish to reproduce it.
Process Photos