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To Keepe barberyes


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 keepe Barberyes. cap.lvi. TAke claryfied Suger, & boyle it tyll it be thick, whiche you shal perceue yf you take a litle betweene your fingers it wyl rope like Birdlyme: Then put in your Barberyes, and let the boyle with a soft fyre, vntyll you perceaue thei be tender, the put them in a Classe and couer them: and so kepe them.

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