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.
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