Wardons in Syrup. Take wardons, and cast in a pot, and boil them till they are tender; then take them up and pare them, and cut them in two pieces; take enough of powder of cinnamon, a good quantity, and cast it in red wine, and draw it through a strainer; cast sugar thereto, and put it [in] an earthenware pot, and let it boil: and then cast the pears thereto, and let boil together, and when they have boiled a while, take powder of ginger and cast thereto, and a little vinegar, and a little saffron; and look that it is poignant and sweet.
-- from Harleian MS. 279 - Potage Dyvers, circa 1430
It helps a little to know that Wardens are a variety of pear.
The recipe has been recast in modern terms in the book Take A Thousand Eggs and is a nice poached pears in reduced wine syrup.
The descriptions are similarly open to interpretation.
Give yourself a few tries with any new recipe. You'll find they always need tweaks, especially for anything that's complex.
Recipe writing (and recipe following) varies a lot. For some people a recipe is a formula, very precise. For others it’s a rough guide of an idea that should be adjusted.
When I started cooking I had a very scientific approach, as if it were like chemistry class in high school. It felt like if the recipe wasn’t exact then it would be garbage, which is far from the truth.
Also, there’s a trap where some things are hard to define and are better left to the senses and judgement.
When a recipe says “cook for 30-40 minutes” some people feel trapped — which is it, 30 or 40? “Oh no, I cooked it for 45, it’s going to be awful.” Or “I cooked it the time that the recipe stated and the skin came out soggy.”
- Prepare for 10 minutes
- Cook for 8 hours