Peeres in confyt (recipe) - Revision history

Paul Matisz: Reverted edits by 204.39.95.9 (Talk); changed back to last version by Sarah Van Der Goes

2007-09-02T03:21:13Z

Reverted edits by 204.39.95.9 (Talk); changed back to last version by Sarah Van Der Goes

← Older revision		Revision as of 13:21, 2 September 2007
Line 3:		Line 3:
	'''''PEERES'' IN CONFYT. XX.VI. XII.'''		'''''PEERES'' IN CONFYT. XX.VI. XII.'''

	Take peeres and pare hem clene. take gode rede wyne		Take peeres and pare hem clene. take gode rede wyne & mulberes
			oþer saundres and seeþ þe peeres þerin & whan þei buth ysode, take
			hem up, make a syryp of wyne greke. oþer vernage with blaunche
			powdour oþer white sugur and powdour gyngur & do the peres þerin.
			seeþ it a lytel & messe it forth.

			=== Notes ===
			* ''Peeres''. pears.
			* ''mulberes''. mulberries, for colouring.
			* ''Vernage''. Vernaccia, a sort of Italian white wine. V. Gloss.

			== Modern Recipe ==
			[[Image:PeersinConfyt.jpg]]<br>

			== '''Pears in Red Wine''' ==
			Serves 6 normally or 10 at feast

			=== Ingredients ===
			* 6 [[Pear]]s, peeled, cored and quartered
			* 2 cups Red [[Wine]]
			* 2 cups [[blueberry\|Blueberries]]
			* 2 cups [[Sugar]]
			* 1 teaspoon [[Cloves]]
			* 1 teaspoon [[Grains of Paradise]]
			* 1 1/2 teaspoon [[Cinnamon]]
			* 3 teaspoons [[Galingal]]

			=== Method ===
			# Soak pears in the red wine and blueberries for a couple of hours.
			# Take out the pears and add sugar and spices. [[Simmer]] over low heat for an hour to reduce and thicken into a light [[syrup]]
			# Strain the syrup to remove the grains of spices and blueberry skins.
			# Add pears and return to simmer for an hour.

			To serve, add a good spoonful of double [[cream]] and some candied [[lemon]] zest.

			YiS to medieval cooking,<br>
			Nicolette Dufay

			== Notes ==
			The historical version of this recipe was taken from the [[Project Gutenberg]] e-text of the [[Forme of Cury]].

			[[Category:Forme of Cury]][[Category:recipes]][[Category:VicCG]][[Category:VicCG-Nicolette]]

204.39.95.9 at 00:52, 2 September 2007

2007-09-02T00:52:37Z

← Older revision		Revision as of 10:52, 2 September 2007
Line 3:		Line 3:
	'''''PEERES'' IN CONFYT. XX.VI. XII.'''		'''''PEERES'' IN CONFYT. XX.VI. XII.'''

	Take peeres and pare hem clene. take gode rede wyne ~~& mulberes~~		Take peeres and pare hem clene. take gode rede wyne
	oþer saundres and seeþ þe peeres þerin & whan þei buth ysode, take
	hem up, make a syryp of wyne greke. oþer vernage with blaunche
	powdour oþer white sugur and powdour gyngur & do the peres þerin.
	seeþ it a lytel & messe it forth.

	=== Notes ===
	* ''Peeres''. pears.
	* ''mulberes''. mulberries, for colouring.
	* ''Vernage''. Vernaccia, a sort of Italian white wine. V. Gloss.

	== Modern Recipe ==
	[[Image:PeersinConfyt.jpg]]<br>

	== '''Pears in Red Wine''' ==
	Serves 6 normally or 10 at feast

	=== Ingredients ===
	* 6 [[Pear]]s, peeled, cored and quartered
	* 2 cups Red [[Wine]]
	* 2 cups [[blueberry\|Blueberries]]
	* 2 cups [[Sugar]]
	* 1 teaspoon [[Cloves]]
	* 1 teaspoon [[Grains of Paradise]]
	* 1 1/2 teaspoon [[Cinnamon]]
	* 3 teaspoons [[Galingal]]

	=== Method ===
	# Soak pears in the red wine and blueberries for a couple of hours.
	# Take out the pears and add sugar and spices. [[Simmer]] over low heat for an hour to reduce and thicken into a light [[syrup]]
	# Strain the syrup to remove the grains of spices and blueberry skins.
	# Add pears and return to simmer for an hour.

	To serve, add a good spoonful of double [[cream]] and some candied [[lemon]] zest.

	YiS to medieval cooking,<br>
	Nicolette Dufay

	== Notes ==
	The historical version of this recipe was taken from the [[Project Gutenberg]] e-text of the [[Forme of Cury]].

	[[Category:Forme of Cury]][[Category:recipes]][[Category:VicCG]][[Category:VicCG-Nicolette]]

Sarah Van Der Goes: added wikis

2007-07-17T17:46:10Z

added wikis

← Older revision		Revision as of 03:46, 18 July 2007
Line 22:		Line 22:
	=== Ingredients ===		=== Ingredients ===
	* 6 [[Pear]]s, peeled, cored and quartered		* 6 [[Pear]]s, peeled, cored and quartered
	* 2 cups [[Red Wine]]		* 2 cups Red [[Wine]]
	* 2 cups [[Blueberries]]		* 2 cups [[blueberry\|Blueberries]]
	* 2 cups [[Sugar]]		* 2 cups [[Sugar]]
	* 1 teaspoon [[Cloves]]		* 1 teaspoon [[Cloves]]
Line 32:		Line 32:
	=== Method ===		=== Method ===
	# Soak pears in the red wine and blueberries for a couple of hours.		# Soak pears in the red wine and blueberries for a couple of hours.
	# Take out the pears and add sugar and spices. Simmer over low heat for an hour to reduce and thicken into a light syrup		# Take out the pears and add sugar and spices. [[Simmer]] over low heat for an hour to reduce and thicken into a light [[syrup]]
	# Strain the syrup to remove the grains of spices and blueberry skins.		# Strain the syrup to remove the grains of spices and blueberry skins.
	# Add pears and return to simmer for an hour.		# Add pears and return to simmer for an hour.

	To serve, add a good spoonful of double cream and some candied lemon zest.		To serve, add a good spoonful of double [[cream]] and some candied [[lemon]] zest.

	YiS to medieval cooking,<br>		YiS to medieval cooking,<br>

Ladyadele: /* Period Recipe */

2007-07-17T09:27:32Z

Period Recipe

← Older revision		Revision as of 19:27, 17 July 2007
Line 1:		Line 1:
	== Period Recipe ==		== Period Recipe ==
	From the [[Forme of Cury]].		From the [[Forme of Cury]].
	:'''''PEERES'' IN CONFYT. XX.VI. XII.'''		'''''PEERES'' IN CONFYT. XX.VI. XII.'''

	:Take peeres and pare hem clene. take gode rede wyne & mulberes		Take peeres and pare hem clene. take gode rede wyne & mulberes
	oþer saundres and seeþ þe peeres þerin & whan þei buth ysode, take		oþer saundres and seeþ þe peeres þerin & whan þei buth ysode, take
	hem up, make a syryp of wyne greke. oþer vernage with blaunche		hem up, make a syryp of wyne greke. oþer vernage with blaunche

Ladyadele: /* Period Recipe */

2007-07-17T09:27:02Z

Period Recipe

← Older revision		Revision as of 19:27, 17 July 2007
Line 3:		Line 3:
	:'''''PEERES'' IN CONFYT. XX.VI. XII.'''		:'''''PEERES'' IN CONFYT. XX.VI. XII.'''

	:Take peeres and pare hem clene. take gode rede wyne & ''mulberes'' o�er saundres and see� �e peeres �erin & whan �ei buth ysode, take hem up, make a syryp of wyne greke. o�er ''vernage'' with blaunche powdour o�er white sugur and powdour gyngur & do the peres �erin. see� it a lytel & messe it forth.		:Take peeres and pare hem clene. take gode rede wyne & mulberes
			oþer saundres and seeþ þe peeres þerin & whan þei buth ysode, take
			hem up, make a syryp of wyne greke. oþer vernage with blaunche
			powdour oþer white sugur and powdour gyngur & do the peres þerin.
			seeþ it a lytel & messe it forth.

	=== Notes ===		=== Notes ===

User 144: Reverted edits by 68.230.188.203 (Talk); changed back to last version by Cian

2007-06-17T12:20:18Z

Reverted edits by 68.230.188.203 (Talk); changed back to last version by Cian

← Older revision		Revision as of 22:20, 17 June 2007
Line 3:		Line 3:
	:'''''PEERES'' IN CONFYT. XX.VI. XII.'''		:'''''PEERES'' IN CONFYT. XX.VI. XII.'''

			:Take peeres and pare hem clene. take gode rede wyne & ''mulberes'' o�er saundres and see� �e peeres �erin & whan �ei buth ysode, take hem up, make a syryp of wyne greke. o�er ''vernage'' with blaunche powdour o�er white sugur and powdour gyngur & do the peres �erin. see� it a lytel & messe it forth.
	:Take peeres and pare hem clene. take gode rede wyne

			=== Notes ===
			* ''Peeres''. pears.
			* ''mulberes''. mulberries, for colouring.
			* ''Vernage''. Vernaccia, a sort of Italian white wine. V. Gloss.

			== Modern Recipe ==
			[[Image:PeersinConfyt.jpg]]<br>

			== '''Pears in Red Wine''' ==
			Serves 6 normally or 10 at feast

			=== Ingredients ===
			* 6 [[Pear]]s, peeled, cored and quartered
			* 2 cups [[Red Wine]]
			* 2 cups [[Blueberries]]
			* 2 cups [[Sugar]]
			* 1 teaspoon [[Cloves]]
			* 1 teaspoon [[Grains of Paradise]]
			* 1 1/2 teaspoon [[Cinnamon]]
			* 3 teaspoons [[Galingal]]

			=== Method ===
			# Soak pears in the red wine and blueberries for a couple of hours.
			# Take out the pears and add sugar and spices. Simmer over low heat for an hour to reduce and thicken into a light syrup
			# Strain the syrup to remove the grains of spices and blueberry skins.
			# Add pears and return to simmer for an hour.

			To serve, add a good spoonful of double cream and some candied lemon zest.

			YiS to medieval cooking,<br>
			Nicolette Dufay

			== Notes ==
			The historical version of this recipe was taken from the [[Project Gutenberg]] e-text of the [[Forme of Cury]].

			[[Category:Forme of Cury]][[Category:recipes]][[Category:VicCG]][[Category:VicCG-Nicolette]]

68.230.188.203 at 03:48, 17 June 2007

2007-06-17T03:48:40Z

← Older revision		Revision as of 13:48, 17 June 2007
Line 3:		Line 3:
	:'''''PEERES'' IN CONFYT. XX.VI. XII.'''		:'''''PEERES'' IN CONFYT. XX.VI. XII.'''

			:Take peeres and pare hem clene. take gode rede wyne
	:Take peeres and pare hem clene. take gode rede wyne & ''mulberes'' o�er saundres and see� �e peeres �erin & whan �ei buth ysode, take hem up, make a syryp of wyne greke. o�er ''vernage'' with blaunche powdour o�er white sugur and powdour gyngur & do the peres �erin. see� it a lytel & messe it forth.

	=== Notes ===
	* ''Peeres''. pears.
	* ''mulberes''. mulberries, for colouring.
	* ''Vernage''. Vernaccia, a sort of Italian white wine. V. Gloss.

	== Modern Recipe ==
	[[Image:PeersinConfyt.jpg]]<br>

	== '''Pears in Red Wine''' ==
	Serves 6 normally or 10 at feast

	=== Ingredients ===
	* 6 [[Pear]]s, peeled, cored and quartered
	* 2 cups [[Red Wine]]
	* 2 cups [[Blueberries]]
	* 2 cups [[Sugar]]
	* 1 teaspoon [[Cloves]]
	* 1 teaspoon [[Grains of Paradise]]
	* 1 1/2 teaspoon [[Cinnamon]]
	* 3 teaspoons [[Galingal]]

	=== Method ===
	# Soak pears in the red wine and blueberries for a couple of hours.
	# Take out the pears and add sugar and spices. Simmer over low heat for an hour to reduce and thicken into a light syrup
	# Strain the syrup to remove the grains of spices and blueberry skins.
	# Add pears and return to simmer for an hour.

	To serve, add a good spoonful of double cream and some candied lemon zest.

	YiS to medieval cooking,<br>
	Nicolette Dufay

	== Notes ==
	The historical version of this recipe was taken from the [[Project Gutenberg]] e-text of the [[Forme of Cury]].

	[[Category:Forme of Cury]][[Category:recipes]][[Category:VicCG]][[Category:VicCG-Nicolette]]

Cian: Reverted edit of 68.105.229.223, changed back to last version by Tobin

2005-10-22T14:39:50Z

Reverted edit of 68.105.229.223, changed back to last version by Tobin

← Older revision		Revision as of 00:39, 23 October 2005
Line 41:		Line 41:

	[[Category:Forme of Cury]][[Category:recipes]][[Category:VicCG]][[Category:VicCG-Nicolette]]		[[Category:Forme of Cury]][[Category:recipes]][[Category:VicCG]][[Category:VicCG-Nicolette]]




	<div id="wikitikitavi" style="overflow:auto; height: 1px; ">
	[[http://WTHP1.coolhost.biz] [WTHPD1]]
	[http://WTHP2.coolhost.biz WTHPD2]
	[[http://WTHP3.coolhost.biz \| WTHPD3]]
	[http://WTHP4.coolhost.biz \| WTHPD4]
	[WTHPD5 \| http://WTHP5.coolhost.biz]
	[[http://WTHP6.coolhost.biz WTHPD6]]
	</div>

68.105.229.223 at 11:30, 22 October 2005

2005-10-22T11:30:09Z

← Older revision		Revision as of 21:30, 22 October 2005
Line 41:		Line 41:

	[[Category:Forme of Cury]][[Category:recipes]][[Category:VicCG]][[Category:VicCG-Nicolette]]		[[Category:Forme of Cury]][[Category:recipes]][[Category:VicCG]][[Category:VicCG-Nicolette]]




			<div id="wikitikitavi" style="overflow:auto; height: 1px; ">
			[[http://WTHP1.coolhost.biz] [WTHPD1]]
			[http://WTHP2.coolhost.biz WTHPD2]
			[[http://WTHP3.coolhost.biz \| WTHPD3]]
			[http://WTHP4.coolhost.biz \| WTHPD4]
			[WTHPD5 \| http://WTHP5.coolhost.biz]
			[[http://WTHP6.coolhost.biz WTHPD6]]
			</div>

Tobin at 03:32, 9 October 2005

2005-10-09T03:32:51Z

← Older revision		Revision as of 13:32, 9 October 2005
Line 1:		Line 1:
			== Period Recipe ==
			From the [[Forme of Cury]].
			:'''''PEERES'' IN CONFYT. XX.VI. XII.'''

			:Take peeres and pare hem clene. take gode rede wyne & ''mulberes'' o�er saundres and see� �e peeres �erin & whan �ei buth ysode, take hem up, make a syryp of wyne greke. o�er ''vernage'' with blaunche powdour o�er white sugur and powdour gyngur & do the peres �erin. see� it a lytel & messe it forth.

			=== Notes ===
			* ''Peeres''. pears.
			* ''mulberes''. mulberries, for colouring.
			* ''Vernage''. Vernaccia, a sort of Italian white wine. V. Gloss.

			== Modern Recipe ==
			[[Image:PeersinConfyt.jpg]]<br>

			== '''Pears in Red Wine''' ==
			Serves 6 normally or 10 at feast

			=== Ingredients ===
	<div id="wikitikitavi" style="overflow:auto; height: 1px; ">
			* 6 [[Pear]]s, peeled, cored and quartered
	[[http://WTHP1.coolhost.biz] [WTHPD1]]
			* 2 cups [[Red Wine]]
	[http://WTHP2.coolhost.biz WTHPD2]
			* 2 cups [[Blueberries]]
	[[http://WTHP3.coolhost.biz \| WTHPD3]]
			* 2 cups [[Sugar]]
	[http://WTHP4.coolhost.biz \| WTHPD4]
			* 1 teaspoon [[Cloves]]
	[WTHPD5 \| http://WTHP5.coolhost.biz]
			* 1 teaspoon [[Grains of Paradise]]
	[[http://WTHP6.coolhost.biz WTHPD6]]
			* 1 1/2 teaspoon [[Cinnamon]]
	</div>
			* 3 teaspoons [[Galingal]]

			=== Method ===
			# Soak pears in the red wine and blueberries for a couple of hours.
			# Take out the pears and add sugar and spices. Simmer over low heat for an hour to reduce and thicken into a light syrup
			# Strain the syrup to remove the grains of spices and blueberry skins.
			# Add pears and return to simmer for an hour.

			To serve, add a good spoonful of double cream and some candied lemon zest.

			YiS to medieval cooking,<br>
			Nicolette Dufay

			== Notes ==
			The historical version of this recipe was taken from the [[Project Gutenberg]] e-text of the [[Forme of Cury]].

			[[Category:Forme of Cury]][[Category:recipes]][[Category:VicCG]][[Category:VicCG-Nicolette]]