To bake Quinces Peares and Wardens
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by [name]

This entry is a re-creation of a recipe from The Good Housewife's Jewell (England, 1596), entitled "To bake Quinces Peares and Wardens". [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:

To bake Quinces, Peares and Wardens. Take and pare and coare them, then make your paste with faire water and butter, and the yolke of an egge, then set your Oringes into the paste, and then bake it well, fill your paste almost full with Sinamon, Ginger and Suger. Also Apples must be taken after the same sorte, sauing that whereas the core should be cut out they must be filled with Butter euery one, the hardest Apples are best, and likewise are Peares and Wardens, and none of them all but the wardens may be perboyled, and the Ouen must be of a temperate heat, two houres to stand is enough.

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


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Searchable index of "The Good Housewife's Jewell". Medieval Cookery.
  <>. Accessed on December 14, 2019, 7:06 pm.

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