28 - To make Quidinia of Quinces
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by [name]


Introduction
This entry is a re-creation of a recipe from Delights for Ladies (England, 1609), entitled "28 - To make Quidinia of 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:

28 - To make Quidinia of Quinces. Take the kernelles out of eight reat Quinces, and boyle them in a quart of Spring-water, till it come to a pint: then put into it a quarter of a pint of Rose-water, and one pound of fine sugar, and so let it boile til you see it come to be of a deep colour: then take a drop, and drop it on the bottom of a sawcer; and if it stand, take it off; then let it run thorow a gelly-bag into a bason; then set on your bason upon a chafing-dish of coales, to keepe it warm: then take a spoone, and fill your boxes as full as you please: and when they be cold, cover them: and if you please to print it in moulds, you must hove moulds made to the bigness of your boxe, and wet your moulds with Rose-water, and so let it run into your mould: and when it is cold, turn it off into your boxes. If you wet your moulds with water, your gelly will fall out of them.



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]

68 To make a quince pie. Peel the quinces and cut the core cleanly out with a knife, fry them in fat. After that stuff the quinces with currants, sugar, cinnamon and cloves. Afterwards take beef marrow or finely chopped kidney suet or skimmed fat from some other meat and put good Malavosia or Reinfal on it, sugar, cinnamon and cloves, however it seems good to you. The dough for the pie is found in number [sixty one]. [Das Kuchbuch der Sabina Welserin]

169. Quinces cooked in the pot. Take a casserole or pot, and the cover which should have many small holes; and the pot should be new so that the food does not absorb any other flavor. And cast the quinces in, well-cleaned, and then fill [the pot] with almonds and boiled wine, so that it becomes in the manner of thick honey, like ointment; and with these quinces put certain little splinters of cinnamon, and cloves of gilofre, and nutmeg, and the best mace, and grains_of_paradise; and with all this put it over the coals with little fire up to the neck, and cook it at your pleasure; and it should be covered; and when it is cooked, cut them cleanly and remove the core, and then put them on a plate, and [cast] upon them sugar, and cinnamon, and cloves of gilofre. [Libre del Coch]

107 To make a quince tart. Take quinces and cook them well and strain it and put sugar, cinnamon and strong wine thereon. Apple and pear tarts are made in the same way. [Das Kuchbuch der Sabina Welserin]

To make a tart of quince. Take the quince preserved in sugar, cut into slices, then take a dozen dates well washes, & cut into slices, then take four egg yolks beaten with a voir of Malmsie or Spanish wine, & put two ounces of sugar, a quarter ounce of cinnamon, a nutmeg, & mix all together with four ounces of melted butter, for the cover cut the paste with the spur, and make as above like a lattice for the cover, & put it to cook. [Ouverture de Cuisine]

[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
roses
sugar
gelatin


[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 "Delights for Ladies". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?delig:28>. Accessed on October 19, 2019, 11:42 pm.

Searchable index of "Das Kuchbuch der Sabina Welserin". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?kuchb:68>. Accessed on October 19, 2019, 11:42 pm.

Searchable index of "Libre del Coch". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?libre:169>. Accessed on October 19, 2019, 11:42 pm.

Searchable index of "Ouverture de Cuisine". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?ouver:42>. Accessed on October 19, 2019, 11:42 pm.




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