The pears preserved with claret wine and sugar baked in an earthen pot, were stored in a gally pot once cooled.  These preserved pears are now draining in the colander prior to being placed in a baking tart of the proper form.

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There were two methods for the receipt (receipt), Pears preserved to be baked in Pies,Tarts, Patty-pan or Dish.  The second method was to bake them in an earthen pot with some claret-wine and sugar and keep them for your use.

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To determine the amount of sugar for the receipt (recipe), Pears preserved to be baked in Pies, Tarts, Patty-pan or Dish, a balance scale was used for an equal weight of sugar as pears.

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All the ingredients needed for the receipt (recipe), Pears preserved to be baked in pies, Tarts, Patty-pan or Dish, are pictured above:  pears, sugar measure, claret wine and an earthenware pot for baking.

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After the fronds of fennel tyed up in bunches have had half a dozen walms and been drained, they were placed in a stoneware crock ready to accept the pickle-let your pickle be vinegar.

For the receipt (recipe), To pickle Fennell, let your water boyl, then having your young Fennel tyed up in bunches, half a dozen walms will be enough.  A walm is the bubbling of water so the hemispherical kettle is moved off the heat with the swinging crane to stop the active bubbling and moved back over the fire six times.

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For the receipt (recipe), To Pickle Fennell, the young Fennell was tyed up in bunches.  Pictured are the tyed feathery fronds of fennel.

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Fennel (Foeniculum vulgare) is a member of the carrot family  thought to have originated in Southern Europe. An herb that has three parts each with a distinctive licorice flavor and aroma but it is the feathery fronds that was used in the receipt (recipe), To pickle Fennell.

The receipt (recipe), Fritters in the Italian Fashion, prepared with Parmesan cheese, flour, fine bisket bread, egg yolks, saffron, rosewater, sugar, cloves, mace and cream and fried in clarified butter are now ready to plate.

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After all the ingredients (Parmesan cheese, fine flower, bisket bread beaten to a powder, yolks of eggs, saffron, rosewater, sugar, cloves, mace and cream for the receipt (recipe), Fritters in the Italian Fashion, were mixed to make it into stiff paste; and made into balls as big as a nutmeg or musket bullet, the balls (bullets) were fried in clarified butter.

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