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Eringo

Sweets
Historic
Essex

The roots of Eringus or Eyringo, the Sea Holly (Eryngium maritimum), candied as a, reputedly aphrodisiac, sweetmeat.

A particular speciality of Colchester in the 18th Century, but known at least since Shakespeare's 'Merry Wives of Windsor' in 1598. Plat 1609 recommends they be boiled then soaked in cold sugar syrup as "Rootes preserved in this manner, will eate ery tender." Murrell 1617 has it ground with almonds, pistachios and sugar, bound with rosewater, musk and ambergris.


Original Receipt in Plat 1609;

1. How to preserve Eringo roots, AEnula Campana, and so of others in the same manner.
Seethem them till they be tender: then take away the piths of them, and leave them in a colander till they have dropped as much as they will: then having a thin sirup ready, put them being cold into the sirup beeing also cold, and let them stand so three daies, then boyle the sirup (adding some fresh sirup to it; to supply that which the rootes have drunke up) a little higher: and at three daies end, boyle the sirup againe without any new addition, unto the full height of a preserving sirup, and put it in your rootes, and so keep them. Rootes preserved in this manner, will eate ery tender, because they never boyled in the sirup.




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