Posted by: hearttohearthcookery | January 15, 2023

Soft Fire and Green Sittarn-A Taste of Hearth Cooking

After a pound of pared Forelle pears have been weighed on a balance scale to obtain two pounds of sugar for the receipt (recipe) Marmolett of popling-pare, the sugar and pears are heated with a soft fire till the suger be well melted (no water), boyle them, scum them, keepe them with continuall sturning (stirring) and put in some slices of green sittarn.  An imported candied citron (sittarn) is pictured.

After a pound of pared Forelle pears have been weighed on a balance scale to obtain two pounds of sugar for the receipt (recipe) Marmelett of popling-pare, the sugar and pears are heated with a soft fire till the suger be well melted (no water), boyle them, scum them, keepe them with continuall sturning (stirring) and put in some slices of green sittarn.  An imported candied citron (sittarn) is pictured.

Visit my website at:   www.hearttohearthcookery.com


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

Categories

%d bloggers like this: