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peres In Composte


This is an excerpt from A Noble Boke off Cookry
(England, 1468)
The original source can be found at MedievalCookery.com

To mak peres in composte tak a good quantite of canelle and sugur and set it on the fyer to boile and draw yt throughe a stren then lesk dates thyn and put them ther to in a pot and boille wardens and pair them and put them in the ceripe put ther to sanders and boile them and alay them up with chardwins and salt it and mak yt doucet and chargaunt and put it out of the vesselle in to a treene vesselle and let it boille then pare smalle raisins and tried guinger and temper it ij dais or ij nyghtes with wyne then lay it in clarified hony cold a day and nyght then tak the raisins out of the hony and cast ther to peres in composte and serue it furthe with a cold ceripe.

autodoc



Other versions of this recipe:

Peris in compost (Two Fifteenth-Century Cookery-Books)

Perys en Composte (Two Fifteenth-Century Cookery-Books)


Recipes with similar titles:

Perys in composte (Recipes from the Wagstaff Miscellany)




Links to modern interpretations:


Grene Boke  

Peres in Composte
Kristen Wright
Grene Boke
http://www.greneboke.com/recipes/peresincomposte.shtml






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