Friday, April 23, 2010

Perys en Composte

Two 15th century cookbooks
Ab. 1420 A.D.

Perys en Composte
—Take Wyne an Canel, & a gret dele of Whyte Sugre, an set it on þe fyre & hete it hote, but let it nowt boyle, an draw it þorwe a straynoure; þan take fayre Datys, an pyke owt þe stonys, an leche hem alle þinne, an caste þer-to; þanne take Wardonys, an pare hem and sethe hem, an leche hem alle þinne, & caste þer-to in-to þe Syryppe: þanne take a lytil Sawnderys, and caste þer-to, an sette it on þe fyre; an ȝif þow hast charde quynce, caste þer-to in þe boyling, an loke þat it stonde wyl with Sugre, an wyl lyid wyth Canel, an caste Salt þer-to, an let it boyle; an þan caste yt on a treen vessel, & lat it kele, & serue forth.

Modern English

Pears in Compost
—Take wine and cinnamon and a great deal of white sugar, and set it (in a pot) and heat it until it is hot but not boiling. Draw this through a strainer then take fair dates and pick out the stones, and slice them all thin and cast them into the pot. Then take wardons (a type of pear) and pare them and boil them, and slice them thinly and cast them into the syrup. Then take a little saunders (red sandalwood to colour this red) and cast this into the pot and heat. If you have roasted quince, cast this into the pot as the stuff is boiling and see that it stand well with sugar and be well flavoured with cinnamon, and cast in some salt, and let it boil and then cast it into a wooden vessel and let it cool and serve forth.

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