To make Marmalet of Quinces
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by [name]


Introduction
This entry is a re-creation of a recipe from The Good Housewife's Jewell (England, 1596), entitled "To make Marmalet 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:

To make Marmalet of Quinces. Take very good Quinces, and pare them and cut them in quarters, then coare them cleane, and take heede it be not a stony Quince, and when you haue pared and cored them, then take two pintes of running water, and put it into a brasse pan, casting away eight spoonefules of one of the pintes, then waigh three pound of fine suger, & beat it, and put it into the water, make your fire where you may haue a good light, not in a chimney, then set on your pan vppon a treeuet, and when your suger and water beginneth to boile, you must skimme it cleane, then put in sixe spoonfuls of rosewater, and if there rise any more skumme, take it of and so put in your three pound of quinces, and so let them boile but softly, and if you see the colour waxe somwhat deepe, now & then with a faire slice bee breaking of them, and when your liquour is well consumed away, and the colour of your quinces to growe fairer, then be still sturring of it, and when it is enough your shall see it rise from the bottom of your pan in stirring of it, and so box it, and yee shall haue it to bee good marmelet and a verie orient colour, if you will you maye put some muske into it some rosewater, and rub your box withall, it will giue it a prety sent, and it is a very good way.



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]

To make Marmalade of Quinces. Cap. .xxviii. AFter that your Qunices are sodden, ready to be kept condict as before in the chapter is written, then with some of the liquor wherf thei were sodden (but without ani spice) beate them and drawe them as ye wolde do a Tarte, then put some ouer the fyre to seethe softlye, and in the seething strew by little & little of pouder of suger, ye waight of the Quinces, or more, as your tast shall tel you, stir it continually, put ther to some pure rosewater, or damask water, let it seeth on height til it be wal standyng some of it vpon a colde knife and let it keele, if it bee stiff, then take it off & boxe it while it is warme, and set it in a warme and dry ayre, yf you wyl gylde your Marmalade, do as afore is spoken of a Marchpane. The beste makyng of Marmalade is when the Quinces haue layne long & are through ripe, And forasmuche as Quinces are bynding, and therfore not good for some sickefolkes costife, it is necessary to put a good may of ripe apples of good verdure, as Renet, Pyppen, Lording, Russetyng, Pomeriall, Rex pomoru, or any other apple that is pleasant raw among them, being fyrst drawne, for a tart and then sodden amonge the other matter of Quinces. Thus shall you make your Marmalade some what souple, and also encrease the quantitie and verdure of the same, specially if it be well dashed with swete water. [The Treasurie of commodious Conceits]

To make Marmelat of Quinces. You must take a pottle of Water, and foure pound of Suger, and so let them boyle together, and when they bryle, you must skimme them as cleane as you can, and you must take the whites of two or three Egges, and beate them to froth, and put the froth into the pan for to make the skum to rise, then skimme it asa cleane as you can, and then take off the kettle and put in the Quinces, and let them boyle a good while, and when they boyle, you must stirre them stil, and when they be boyled you must boxe them vp. [The Good Housewife's Jewell]

To make marmelet of Quinces. Take verie good Quinces and pare them & cut them in quarters, then core them cleane, & take heed it be not a stonie quince, and when you haue pared and cored them, and take two pintes of running water, and put it into a brasse, casting awaye eyght spoonefulls of one of the pintes, the wayght of foure pound of fine suger, & beate it & put it into the water: make your fire where you may haue good light, & not in the chimney, then set ouer your panne vpon a Treuet, and when your suger and water beginneth to boile you must straine it cleane, then put in sixe spoonefuls of rose water, and if there rise any more skumme, take it off and put it into boxes. [The Good Housewife's Jewell]

[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
rosewater
rice
musk


[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 "The Good Housewife's Jewell". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?goodh:146>. Accessed on December 14, 2019, 4:47 pm.

Searchable index of "The Treasurie of commodious Conceits". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?treas:28>. Accessed on December 14, 2019, 4:47 pm.




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