To conserue cherries, Damesins or wheat plummes all the yeere in the sirrop.
Prepared for [event name] on [date]
by [name]

Introduction
This entry is a re-creation of a recipe from , entitled "To conserue cherries, Damesins or wheat plummes all the yeere in the sirrop.". [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 conserue cherries, Damesins or wheat plummes all the yeere in the sirrop.. FIrst take faire water, so much as you shall think meete and one pound of suger, and put them both into a faire bason, and set the same ouer a soft fire, till the suger be melted, then put the reto one pound and an halfe of chirries, or Damsins, and let them boile till they breake, then couer them close til they be colde, then put them in your gally pottes, and so keep them: this wise kéeping proportion in weight of Suger and fruite, you may conserue as much as you list putting therto Sinamon and cloues, as is aforesaid.

Related Recipes
While interpreting this recipe, I also considered the following recipes that appear to be related:
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Materials
The original recipe calls for the following ingredients: [edit this list as appropriate]

cherries
wheat
plums
sugar
fruit
cinnamon
cloves

[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
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Bibliography

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Searchable index of "". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?secon:78>. Accessed on April 18, 2024, 6:55 pm.