To make conserue of Mellons, or Pompons.
Prepared for [event name] on [date]
by [name]


Introduction
This entry is a re-creation of a recipe from The Second part of the good Hus-wiues Iewell (England, 1597), entitled "To make conserue of Mellons, or Pompons.". [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:

To make conserue of Mellons, or Pompons.. TAke what quantity of Mellons you thinke best, and take the[n] before they be ripe, but let them be good, and make as many cuts in the[n] as they be marked with quarters on euery side, & hauing mundified the[n] and taken out the cores and curnelles, and péeled the vtter rinde, stéepe them in good Uineger, and leauing them so the space of ten daies, & when you haue taken them out, take other vineger and stéep them ten daies more, remouing and stirring them euery day, then when time shalbe take the[n] and put them in a course linnen cloth, drying & wiping them, then set them in the ayre the space of one daye and a night, then boile them in hony, and by the space of ten daies giue them euery day a little boyling, leauing the[n] alwaies in the Hony, and they must boile at euery boiling but one walm, then take the peeces and put them in a pot, with pouder of Cloues, Ginger and Nutmegges, and a peece of synamon, this doone, make one bed of the peeces of Mellons, and another of the spice, and then poure white honye vpon all in the said pots or vessels.



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]

[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]

vinegar
thyme
honey
podour
cloves
ginger
nutmeg
cinnamon


[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 "The Second part of the good Hus-wiues Iewell". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?secon:128>. Accessed on April 2, 2020, 12:17 pm.




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