107 To make a quince tart
Prepared for [event name] on [date]
by [name]


Introduction
This entry is a re-creation of a recipe from Das Kuchbuch der Sabina Welserin (Germany, 16th century - V. Armstrong, trans.), entitled "107 To make a quince tart". [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:

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.



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 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
tarts
sugar
cinnamon
wine
apples
pears


[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]

quince: A close relative of the apple, with a hard, fragrant fruit (Cydonia oblonga).


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 "Das Kuchbuch der Sabina Welserin". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?kuchb:107>. Accessed on August 6, 2020, 12:18 pm.

Searchable index of "Ouverture de Cuisine". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?ouver:42>. Accessed on August 6, 2020, 12:18 pm.




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