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To Make Conserue Of cheries And barberries


This is an excerpt from The Treasurie of commodious Conceits
(England, 1573 - J. Holloway, transcr.)
The original source can be found at MedievalCookery.com

To make conserue of Cheries and Barberries. Cap. xxxi. LIkewise ye must make coserue of Cheries, and also of barberis sauing that these require more Suger then the other do which ar not so sowre as they bee.

Here is to be noted, that of conserues of Fruits mai be made marmalade, for when your conserue is sufficiently sodden, and ready to be take off, the seeth it more on height and it wyll be Marmalade.

Moreouer some make their conserue, Marmalade & Syrops with cleane Suger, some with cleane Hony clarifyed, some with Suger and Hony together. And after the opinion of diuers great Clarkes, Honye is more holsome, though it be not so toothsome as suger.

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