Medieval cabbage chowder for the goodman of paris
It's a jolly time to feel like a king! To start off my saffron adventures proper, I've finally decided to use and adapt one of the simplest recipes found in 'The Medieval Cookbook'. The original excerpt in old English for the 'Cabbage Chowder' recipe goes like this: 'Caboches in potage. Take caboches and quarter hem,
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