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Ein birnmus (A pear puree), #81

Posted on 03/18/202203/24/2022 by Murienne

A 14th century German pear puree recipe.

How you want to make a pear puree. So take pears  and cut them fine. And boil them in a pot with a wine  and with fat and pound through a cloth and, he who wants, then with egg yolks. That is very thorough to do.

My Redaction  

Peel pears and dice them small. Put pears, wine and butter in a pot together and boil until pears turn to mush.  Strain the pear mush through cheese cloth and while still hot stir in egg yolks, slowly so that they don’t curdle.

My Redaction  

Peel pears and diced them small. Put pears, wine and butter in a pot together and boil until pears turn to mush.  Strain the pear mush through cheese cloth and while still hot stir in egg yolks, slowly so that they don’t curdle.

Original  

Wilt du machen ein birnmus. so nim birn und besnit  die schoene. und siude sie in einem hafen mit eyme  wine. und mit smaltze und durchgeslagen durch ein  tuch und derwelle sie denne mit eyers totern. daz ist  gar gantz do.

Sources

The original recipes for these purees were from the Daz buoch von guoter spise (which is dated between 1345 and 1354). The original is in the university library of Munich.

The translations I used were done by Alia Atlas in 1993 and posted on the University of Boston website.

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10th Century 14th Century 16th Century almond milk apple Brouet cheese chicken chicken broth chicken stock cinnamon cloves cumin Dessert eggs feature German ginger grains of paradise liver long pepper Meat Middle Eastern parmesan cheese parsley sauce pasta pear peas Pork pork tenderloin Recipe Recipes red wine saffron Sauce spices The Vivendier toast vergus verjuice verjus Welserin white bread white wine White wine vinegar

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