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pears


This is an excerpt from Le Menagier de Paris
(France, 1393 - Janet Hinson, trans.)
The original source can be found at David Friedman's website

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.

autodoc



Other versions of this recipe:

Pears (Du fait de cuisine)

Pears which are raw chill and dry and constipate the body and take away the thirst (Das Kochbuch des Meisters Eberhard)

To make a pear tart (Das Kuchbuch der Sabina Welserin)

A pear tart (Das Kuchbuch der Sabina Welserin)

A pear tart (Das Kuchbuch der Sabina Welserin)

To make a pear tart (Das Kuchbuch der Sabina Welserin)




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