A Book of Fruits and Flowers: Of Medlers

meddlers

Medlers.

To Preserve Medlers.

Take the fairestMedlers you can get, but let them not be too ripe, then set on faire water on the fire, and when it boyleth put in yourMedlers, and let them boyle till they be somewhat soft, then while they are hot pill them, cut off their crowns, and take out their stones, then take to every pound of Medlers, three quarters of a pound ofsugar, and a quarter of a pint of Rose water, seeth your Syrupe, scumming it clean, then put in yourMedlers one by one, the stalks downward, when your Syrupe is somewhat coole then set them on the fire againe, let them boyle softly till the Syrupe be enough, then put in a few Clovesand a littleCinamon, and so putting them up in pots reserve them for your use.

To make a Tart of Medlers.

TakeMedlers that be rotten, and stamp them, and set them upon a chafin dish with coales, and beat in two yolks of Eggs, boyling till it be somewhat thick, then season it with Sugar, Cinamon, and Ginger, and lay it in paste.