Dried pear puree from Cod Pal Germ 551

62 Of dried pears (Hutzeln)

If you would make a side dish of dried pears, wash the dried pears and boil them nicely, pound them small and pass them through (a cloth) with a little wine. Then boil them well and add good honey, enough cloves, and if it turns out too thin, grate bread into it. Put it into a pot and it stays good for you for five or six weeks.

I owe thanks to my friend Libby Cripps for pointing me to the as yet untranslated fifteenth-century culinary recipe collection that is bound with similar works on fabric dyes and on medicine in the Heidelberg Cod Pal Germ 551. It looks, at first glance, unexceptional, but I will try to keep up a flow of recipes and see whether it has anything of particular interest to offer.

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