Wortes waren grüne Gemüse und Zwiebelgewächse: Kohlblätter, Spinat, Rübenkraut, Lauch &c, aber auch die Kräuterm mit denen gewürzt wurde: Borretsch, Petersil, Salbei &c.
Take al manor of good herbes that thou may gete, and do bi ham as is forsaid; putte hem on že fire with faire water; put žer-to clarefied buttur a grete quantite. Whan thei ben boyled ynough, salt hem; late none otemele come ther-in. Dise brede small in disshes, and powre on že wortes, and serue hem forth.
Take all manner of good herbs you can get, and do them as is foresaid; put them on the fire with water; add a great quantity of clarified butter. When they have been boiled enough, salt them; let no oatmeal come in. Dice bread small and place in dishes, and pour on the wortes, and serve.
Austin, Thomas. Two Fifteenth-Century Cookery-Books. Harleian MS. 279 & Harl. MS. 4016, with extracts from Ashmole MS. 1429, Laud MS. 553, & Douce MS 55. London: for The Early English Text Society by N. Trübner & Co., 1888; A Boke of Gode Cookery