[Footnote 18: Fruit preserves of some kind; not the stew of chickens, herbs, honey, ginger, &c., for which a recipe is given on p. 18 of _Liber Cure Cocorum._ Cotgrave has _Composte_: f. A condiment or composition; a wet sucket (wherein sweet wine was vsed in stead of sugar), also, a pickled or winter Sallet of hearbes, fruits, or flowers, condited in vinegar, salt, sugar, or sweet wine, and so keeping all the yeare long; any hearbes, fruit, or flowers in pickle; also pickle it selfe. Fr. _compote_, stewed fruit. The Recipe for _Compost_ in the Forme of Cury, Recipe 100 (C), p. 49-50, is “Take rote of p{er}sel. pasternak of raseñs. scrape hem and waische he{m} clene. take rap{is} & caboch{is} ypared and icorne. take an erthen pa{n}ne w{i}t{h} clene wat{er}, & set it on the fire. cast all þise þ{er}inne. whan þey buth boiled, cast þ{er}to peer{is}, & p{ar}boile hem wel. take þise thyng{is} up, & lat it kele on a fair cloth, do þ{er}to salt whan it is colde in a vessel; take vineg{ur}, & powdo{ur}, & safrou{n}, & do þ{er}to, & lat alle þise þing{is} lye þ{er}in al nyȝt oþ{er} al day, take wyne greke and hony clarified togidur, lumbarde mustard, & raisou{n}s corance al hool. & grynde powdo{ur} of canel, powdo{ur} douce, & aneys hole. & fenell seed. take alle þise þing{is}, & cast togyd{ur} i{n} a pot of erthe. and take þ{er}of whan þ{o}u wilt, & s{er}ue forth.”] [Footnote 19: ? not A.S. _wínberie_, a wine-berry, a grape, but our _Whinberry_. But ‘Wineberries, currants’, Craven Gloss.; Sw. _vin-bär_, a currant. On _hard cheese_, see note to l. 86.] [Footnote 20: _Blandureau_, m. The white apple, called (in some part of England) a Blaundrell. Cotgrave.] [Footnote 21: See note to l. 75.] [Footnote 22: _Pouldre blanche_. A powder compounded of Ginger, Cinnamon, and Nutmegs; much in use among Cookes. Cotgrave. Is there any authority for the statement in _Domestic Architecture_, v. 1, p. 132; that sugar ‘was sometimes called _blanch powdre_’? P.S.--Probably the recollection of what Pegge says in the Preface to the _Forme of Cury_, “There is mention of _blanch-powder or white sugar_,” 132 [p. 63]. They, however, were not the same, for see No. 193, p. xxvi-xxvii. On turning to the Recipe 132, of “Peer{is} in confyt,” p. 62-3, we find “whan þei [the pears] buth ysode, take he{m} up, make a syrup of wyne greke. oþ{er} v{er}nage w{i}t{h} blau{n}che powd{ur}, oþ{er} white sug{ur}, and powdo{ur} gyng{ur}, & do the per{is} þ{er}in.” It is needless to say that if a modern recipe said take “sugar or honey,” sugar could not be said “to be sometimes called” honey. See Dawson Turner in Howard Household Books.] [Footnote 23: _Ioncade_: f. A certaine spoone-meat made of creame, Rose-water and Sugar. Cotgrave.]