Pears
Prepared for [event name] on [date]
by [name]


Introduction
This entry is a re-creation of a recipe from Le Menagier de Paris (France, 1393 - Janet Hinson, trans.), entitled "Pears". [insert a brief description of dish here, possibly including any or all of the following: characteristics of the final dish, when or how it might have been served, and why you selected it]


The Source Recipe
The original text of the recipe is as follows:

Pears, at the beginning of the season, that is in October and November, provided they are of the new crop, are hard and tough, and then you must cook them in water: and when they are choke-pears, in order to make them have a good colour, put some hay in the pot they are cooked in, and after that bake them; but later, when they are withered and mouldy from the damp weather, you should not cook them in water at all, but simply on the grill; that is in February and March.



Related Recipes
While interpreting this recipe, I also considered the following recipes that appear to be related:
[edit as appropriate - note that this section should be left out if no related recipes can be found]

72. Again, pears cooked without coals or water: and to give understanding to him who will cook them let him arrange that he has a fair new earthen pot and then take the pears which he wants to cook and put them into the said pot and, being put in, stop them with clean wooden sticks in such manner that when the pot is turned upside down on the hot hearth they do not touch it at all; then turn the said pot upside down on the hot cinders and keep it covered with fair coals and leave to cook for an hour or more; then uncover them and look at them and check if they are cooked enough, and leave them until they are cooked enough; and when they are cooked draw them out onto fair silver dishes and then let them be carried to the sick person. [Du fait de cuisine]

Pears which are raw chill and dry and constipate the body and take away the thirst. Rhazes says that for him who eats them before other food, they press down that food so it can not smell up into the head. If they are rough and not sweet, however, you shall fry them and otherwise not eat them.

Pyren, die do roch sein, die keltenn vnd derren vnd stopffen den leib vnd benemenn den durst. Rasis spricht, der sie vor ander speyß ißt, so trückenn sie die speiß nyder, das sie nit außrichenn in das haubt. Sie sind aber rauch vnd nit süß, so soltu sie bratten, aber zumol nit essenn. [Das Kochbuch des Meisters Eberhard]

131 To make a pear tart. Take the pears and peel them, then fry them in fat, put them into a mortar and pound them well, put rose sugar and rose water in it, put ginger, cloves, cinnamon and sugar therein. Taste it, make a pastry shell as for other tarts, make no cover for the top and bake until crisp. [Das Kuchbuch der Sabina Welserin]

73 A pear tart. Take pears and peel them and cut them into thin strips, take beef marrow, cinnamon, sugar and raisins and let it bake. If you do not have any marrow then use butter or another fat. [Das Kuchbuch der Sabina Welserin]

80 A pear tart. Cut out of each pear eight or twelve slices, according to how large the pear is, fry them in fat, take them after that and lay them nicely around the tart and sprinkle them under and over with sugar, cinnamon, cloves and raisins and let it bake. [Das Kuchbuch der Sabina Welserin]

87 To make a pear tart. Then take the pears and peel them and remove the cores and divide the pears into two parts and cut them into slices as wide as the pear is and turn them over in a little good flour. Then heat up some fat and roast them therein, until they are a little browned, afterwards prepare the pastry shell and lay them on top of it, close together. Take cinnamon, sugar and raisins mixed and sprinkle them on the crust and over the top of it, let it bake a while. After wards take Malavosia, put sugar into it and cinnamon, let it boil together, pour it over the tart and let it cook a short while. [Das Kuchbuch der Sabina Welserin]

[if desired and applicable, add notes here about significant commonalities or differences between the main recipe and any similar ones]


Materials
The original recipe calls for the following ingredients: [edit this list as appropriate]

pears


[if desired and applicable, add notes here about the ingredients - if any substitutions were made, explain why - also note what quantities were used for each ingredient and, if possible, why]


Procedure
[include a paragraph or two describing the steps taken in preparing the recipe - if applicable, describe any differences between the process in the original source and that used in the re-creation, along with the reason for the deviation]

[add any information about any necessary equipment - if applicable, note when the equipment differed from that used in the medieval period, and explain why the original wasn't used]


Bibliography

[Replace citations with those from books where appropriate and/or possible. Make sure any links work, and that the referenced text is presented accurately]

Searchable index of "Le Menagier de Paris". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?menag:574>. Accessed on August 6, 2020, 12:33 pm.

Searchable index of "Du fait de cuisine". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?dufai:72>. Accessed on August 6, 2020, 12:33 pm.

Searchable index of "Das Kochbuch des Meisters Eberhard". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?kochb:51>. Accessed on August 6, 2020, 12:33 pm.

Searchable index of "Das Kuchbuch der Sabina Welserin". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?kuchb:131>. Accessed on August 6, 2020, 12:33 pm.




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