How to bake Quinces.
Prepared for [event name] on [date]
by [name]


Introduction
This entry is a re-creation of a recipe from A Book of Cookrye (England, 1591), entitled "How to bake Quinces.". [insert a brief description of dish here, possibly including any or all of the following: characteristics of the final dish, when or how it might have been served, and why you selected it]


The Source Recipe
The original text of the recipe is as follows:

How to bake Quinces. Take half a pound of Sugar, and a dozen of Quinces and pare them, take half an ounce of Sinamon and Ginger, take fine flowre, sweet butter, and Egges, and make your paste, then put in all your stuffe and close it up.



Related Recipes
While interpreting this recipe, I also considered the following recipes that appear to be related:
[edit as appropriate - note that this section should be left out if no related recipes can be found]

Another to bake Quinces. Core your Quinces and fair pare them, perboyle them in seething licour, Wine or water, or halfe wine and half water and season them with Sinamon and sugar, and put halfe a dozen Cloves into your Pyes amongst them, and halfe a dozen spoonful of rosewater, put in good of sugar. If you will bake them a slighter waye, you maye put in Muscadell to spare Sugar. [A Book of Cookrye]

To bake Quinces. Cap.xi. PAre them, take out ye Core, perpoyle thm in water tyll they be tender, let the water run fro the til they be drie: then put into euery Coffin one Quince, t it a good quatity of marow. Also take sugre, Cinamon, & a litle Ginger, & fil the Coffin therwith, close it, let it bake an howre, and so serue it. [The Treasurie of commodious Conceits]

[if desired and applicable, add notes here about significant commonalities or differences between the main recipe and any similar ones]


Materials
The original recipe calls for the following ingredients: [edit this list as appropriate]

quince
sugar
cinnamon
ginger
flour
butter
eggs
pastry


[if desired and applicable, add notes here about the ingredients - if any substitutions were made, explain why - also note what quantities were used for each ingredient and, if possible, why]

quinces:


Procedure
[include a paragraph or two describing the steps taken in preparing the recipe - if applicable, describe any differences between the process in the original source and that used in the re-creation, along with the reason for the deviation]

[add any information about any necessary equipment - if applicable, note when the equipment differed from that used in the medieval period, and explain why the original wasn't used]


Bibliography

[Replace citations with those from books where appropriate and/or possible. Make sure any links work, and that the referenced text is presented accurately]

Searchable index of "A Book of Cookrye". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?booko:105>. Accessed on October 16, 2019, 5:04 am.

Searchable index of "The Treasurie of commodious Conceits". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?treas:11>. Accessed on October 16, 2019, 5:04 am.




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