Posted by: hearttohearthcookery | January 13, 2023

Pounde Pares, Two of Suger-A Taste of Hearth Cooking

After the Forelle pears are pared, cored and laid in suger as you do them, that they may not lose their couller for the receipt (recipe) Marmelett of popling-pare then to a pounde of pares, put two pounds of suger.  A balance scale was used for weighing.

After the Forelle pears are pared, cored and laid in suger as you do them, that they may not lose their couller for the receipt (recipe) Marmelett of popling-pare then to a pounde of pares, put two pounds of suger.  A balance scale was used for weighing.

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Posted in Balance scales, confectionery, culinary history, food, food history, Pears, receipts, recipes | Tags: , , , ,

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