Thursday, May 01, 2008

May for the Confectoiner . . .

In this Month green Goose-berries first appear, of which Compotes and Jellies are made: They are also preserv'd liquid for the rest of the Year, either for Tarts, or to be serv'd up again in Compote, upon certain Occasions.

Green Apricocks come about the same time; affording Matter likewise for Compotes, Pastes and Marmelades: But they are chiefly preserv'd dry, and kept for a considerable time.

Green Almonds, which belong to the same Season, may be order'd after as many different manners, viz. for Compotes, Pastes and Marmelades, as well as preserv'd dry or liquid, in order to be us'd upon any emergent Occasion.

Straw-berries begin likewise to appear, which may be serv'd up, not only in their natural Condition, but also in Compotes, to diversifie the former Banquets.

New Instructions for Confectioners, faithfully translated out of French into English by J. K. A. J. Churchill, London, 1702, p. 11.

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