To keepe Cheries condict
Prepared for [event name] on [date]
by [name]


Introduction
This entry is a re-creation of a recipe from The Treasurie of commodious Conceits (England, 1573 - J. Holloway, transcr.), entitled "To keepe Cheries condict". [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 keepe Cheries condict, or Gooseberies. Cap. xvi. MAke your syrop as for plumes then take halfe a pound of Cheries and cut off half the length of ye stalke of euery Chery, put them into the syrop, and vse them as you did the plummes, put in what spice that pleaseth you, and so kepe it as before is written: but make your syrop strong inough of suger lest it waxe hore and corrupte, then must ye make a new syrop stronger of the Suger: and put the cheries in it to keepe, as before is sayde. Thus ye maye doe wt Goosberies to make of them Tarts, or sawces al ye wynter longe, sauing that Goosberies may be wel sodden without breakyng because of their tough skin, so it be softly and dilligently donne.



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]

cheries
goosberies
plum
sugre
tart


[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 Treasurie of commodious Conceits". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?treas:16>. Accessed on July 17, 2018, 11:34 pm.




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