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.
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.
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.
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.
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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