[Sca-cooks] period fruit pastes
Stefan li Rous
StefanliRous at austin.rr.com
Wed Oct 11 23:11:40 PDT 2006
Anne-Marie asked:
<<< so now I'm all inspired to take some of those pears I canned earlier
and cook them down into yummy fruit pastes.
do we know of any period recipes for doing this with things other
than quince? >>>
Yes. See this file in the FOOD-SWEETS section of the Florilegium:
marmalades-msg (76K) 6/18/04 Period marmalades and fruit
jellies and jams
Among the recipes and other period references given is this one:
-----
Since I have Martha Washington's Booke of Cookery in front of me, here
are some recipe's from it.
Bear
TO MAKE OF PLUMS PEARS OR APRICOCKS A PASTE Yt SHALL LOOK CLEAR AS AMBER
Take white pear plums of faire yellow Apricock[s]. pare & stone them,
then boyle them on a chafing dish of coles till they be tender. then
streyne them and dry the pulpe in a dish. then take as much sugar as ye
pulp dos weigh & boyle it to a candy height, with as much rose water as
will wet it. then put your apricocks or pear plums in ye sugar, & let
them boyle together & keep it stirring. then fashion it upon A leaf of
glass into halfe apricocks, & put ye stone into ye syde. then put them
into a stove or warme oven, & ye next day turn them & close 2 of them
together, & then put ye stones into them betwixt ye hollows. soe dry
them out, & box them.
-----
Stefan
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THLord Stefan li Rous Barony of Bryn Gwlad Kingdom of Ansteorra
Mark S. Harris Austin, Texas
StefanliRous at austin.rr.com
**** See Stefan's Florilegium files at: http://www.florilegium.org ****
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