Chare de Wardone

SOURCE: Original is from Harl. 4016, as transcribed in Two Fifteenth-Century Cookery-Books, p. 88. Modern version by Mathilde Eschenbach.
ORIGINAL: Chare de Wardone. Take peer Wardons, and seth hem in wine or water; And then take hem vppe, and grinde hem in a morter, and drawe hem thorgh a streynoure with the licour; And put hem in a potte with Sugur, or ellez with clarefiede hony and canell ynowe, And lete hem boile; And then take hit from the fire, And lete kele, and caste there-to rawe yolkes of eyren, til hit be thik, and caste thereto powder of ginger ynowe; And serue hit forth in maner of Ryse. And if hit be in lenton tyme, leve the yolkes of eyren, And lete the remnaunt boyle so longe, til it be so thikk as though hit were y-tempered with yolkes of eyren, in maner as A man sethež charge de quyns; And then serue hit forth in maner of Rys.
TRANSLATION: Flesh of Wardens. Take warden pears, and simmer them in wine or water; And then take them up, and grind them in a mortar, and draw them through a strainer with the liquid; And put them in a pot with sugar, or else with clarified honey and enough cinnamon, And let them boil; And then take it from the fire, And let it cool, and mix in raw egg yolks, until it is thick, and cast thereto enough powdered ginger; And serve it forth like Rice. And if it is Lent, leave out the egg yolks, And let the remainder boil so long, until it is as thick as though it were mixed with egg yolks, in the same way as a man cooks flesh of quinces; And then serve it forth like Rice.
  1. Cut up pears.
  2. Put in a pot and barely cover with water.
  3. Bring to a boil, reduce heat, cover and simmer until pears are very soft.
  4. Pass through a food mill.
  5. Return to pot and stir in sugar and cinnamon.
  6. Simmer until thick, stirring frequently.
  7. Stir in ginger and serve either warm or cold.

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