This fascinates me. A recipe from 1617 England.
To make Paste of Pippins, after the Genua fashion, some like leaves, some like Plums, with stalkes and stones.
Take and pare faire yellow Pippins, cut them in small pieces, stew them betwixt two dishes with two or three spoonefuls of Rosewater, and when they be boiled very tender, straine them then boile the weight of the pulp in double refined Sugar vnto a Candie height, and if you please put in a graine of Muske, and a quarter of an ounce of fine white ginger searced, and so let it boile vntill you see it come from the bottome of the Posnet, then fashion it on a sheete of glasse in some prettie forme as you thinke best, and stoue it either in a Stoue, or in a warme Ouen. If you desire to haue any of it red, colour it with a spoonefull of Conserue of Damsons, before you fashion it vpon your glasse or plate, and that will make shew as though it were made of red Plums. If you put a stone betwixt two halfes, will shew like a Plum, you may keepe Cherrie stalkes drie for the same purpose.
(addendum by ignoramus: let it sit for a week, eat it and die of food poisoning because fridges weren't invented yet you idiots!)
To make Paste of Pippins, after the Genua fashion, some like leaves, some like Plums, with stalkes and stones.
Take and pare faire yellow Pippins, cut them in small pieces, stew them betwixt two dishes with two or three spoonefuls of Rosewater, and when they be boiled very tender, straine them then boile the weight of the pulp in double refined Sugar vnto a Candie height, and if you please put in a graine of Muske, and a quarter of an ounce of fine white ginger searced, and so let it boile vntill you see it come from the bottome of the Posnet, then fashion it on a sheete of glasse in some prettie forme as you thinke best, and stoue it either in a Stoue, or in a warme Ouen. If you desire to haue any of it red, colour it with a spoonefull of Conserue of Damsons, before you fashion it vpon your glasse or plate, and that will make shew as though it were made of red Plums. If you put a stone betwixt two halfes, will shew like a Plum, you may keepe Cherrie stalkes drie for the same purpose.
(addendum by ignoramus: let it sit for a week, eat it and die of food poisoning because fridges weren't invented yet you idiots!)
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