[Sca-cooks] Need original recipe ASAP

[Terry Decker]

A Warden Pie.  Take the fairest and best Wardens, and pare them, and take
out the hard cores on the Top, and cut the sharp ends at the bottom flat.
Then boyle them in white Wine and sugar, untill the sirrup grow thick: then
take the Wardens from the sirrup in a cleare dish, and let them cool.  Then
set them into the coffin, and prick cloves in the Tops, with whole sticks of
Cinammon, and great store of Sugar as for Pippins; then cover it, and onely
reserve a vent-hole.  So set it in the Oven abd bake it.  When it is bak'd,
draw it forth, and take the first sirrup in which the Wardens were boyled,
and taste it, and if it be not sweet enough, then put in more Sugar, and
some Rose-water, and boyl it againe a little; the pout it in at the
Vent-hole, and shake the pye well; then take sweet Butter, and Rose-water
melted, and with it annoint the pye-lid all over, and then strow on it store
of Sugar, and so set it into the Oven again a little space, and then serve
it up; and in this manner you may also bake Quinces.

Gervase Markham,  The English Hous-wife, 1615

Bear

>Does anyone have the original recipe from "The English Hus-wife" that this
>absolutely scrumptious pie from "To the Queen's Taste" came from?
>Brangwayna
>