Читать книгу The Book of Herbs - Rosalind Northcote - Страница 13

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Shallow. Now, you shall see my orchard, where, in an arbour we will eat a last year’s Pippin of my own grafting, with a dish of Caraways, and so forth. II. Henry IV. v. 3.

In Elizabethan days, Caraway Seeds were appreciated at dessert, and Canon Ellacombe says that the custom of serving roast apples with a little saucerful of Caraway Seed is still kept up at some of the London livery dinners. It was the practice to put them among baked fruits or into bread-cakes, and they were also “made into comfits.” In cakes and comfits they are used to-day, and in Germany I have seen them served with potatoes fried in slices. The roots were boiled and “eaten as carrots,” and made a “very welcome and delightful dish to a great many,” though some found them rather strong flavoured. “The[17] Duchemen call it Mat kumell or Wishenkumel and the Freses, Hofcumine. It groweth in great plentye in Freseland in the meadows there betweene Marienhoffe and Werden, hard by the sea banke.”

[17] “Turner’s Herbal,” 1538.