To make a good Quince Pye
Prepared for [event name] on [date]
by [name]


Introduction
This entry is a re-creation of a recipe from A NEVV BOOKE of Cookerie (England, 1615), entitled "To make a good Quince Pye". [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 a good Quince Pye. PAre them, and coare them (the best of the Quince is next vnto the skinne, therefore pare it as thinne as is possible) stuffe them with Sugar, then with as much other Sugar as they weigh, put them with pieces of sliced Ginger in a Coffin, sprinckle on a little Rosewater before you close your Pye. Bake it, and let it stand long a soaking in the Ouen, Jce it, and serue it in.



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]

30 - Pastéis de marmelos. Façam uma massa de pastel bem sovada, e deixem-na descansar. Tomem marmelos, descasquem-nos e façam-nos em quartos. Cozinhem alguns ovos, até ficarem bem duros, tomem-lhes só as gemas e partam-nas ao meio. Passem uma fervura em alguns tutanos de vaca, e cortem-nos em fatias bem finas. Abram então a massa, bem delgada, e vão-se fazendo os pastéis, colocando-se como recheio, em camadas, açúcar com canela, um quarto de marmelo, meia gema cozida e um pouco de tutano, terminando por uma camada de açúcar e canela, um pouquinho de manteiga e uma pitada de sal. Leva-se ao forno regular: quando os pastéis estiverem meio assados, passa-se um pouco de manteiga sobre eles, borrifando-os em seguida com água-de-flor ou água-de-rosas. Não deixem tostar muito.

Quince Pastries. Make a very well kneaded pastry dough, and let it rest. Take quinces, peel them and cut them into quarters. Cook a few eggs, until they are very hard, take just the yolks and cut them in half. Lightly boil a few cow's marrows and cut them into very thin slices. Then roll out the dough very thinly and make the pastries, adding the filling in layers, sugar and cinnamon, a quarter quince, half a cooked egg yolk and a little marrow, ending with a layer of sugar and cinnamon, a little butter and a pinch of salt. Take it to the oven; when the pastries are half baked, spread a little butter overtop, brushing them afterwards with flower water or rosewater. Don't let them brown too much. [A Treatise of Portuguese Cuisine from the 15th Century]

30 - To make paste of Genua of Quinces. Take Quinces, and pare them, and cut them in slices, and bake them in an oven dry in an earthen pot, without any other juyce than their owne: then take one pound thereof; strain it, and put it into a stone-mortar with halfe a pound of sugar; and when you have beaten it up to a paste, print it in your moulds, and dry it three or foure times in an oven after you have drawne bread: and when it is thorowly dry and hardned, you may box it, and it will keep all the yeere. [Delights for Ladies]

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]

Quince Paste. Take a ratl of quince, cleaned of its seeds and cut into small pieces. Pound it well until it is like brains. Cook it with three ratls of honey, cleaned of its foam, until it takes the form of a paste. It is also made by another, more amazing recipe: take it as said before, and cook it in water alone until its essence comes out, clean the water of its sediments, and add it to as much sugar, and make it thin and transparent, without redness, and what you have made will remain in this state. Its benefits: it lightens the belly that suffers from bile, it suppresses bitterness in the mouth, and excites the appetite. And I say it keeps bad vapors from rising from the stomach to the brain. [An Anonymous Andalusian Cookbook]

70. Again, quinces in pastry: and to give understanding to him who should prepare them let him arrange that he has his fair and good quinces and then let him clean them well and properly and then make a narrow hole on top and remove the seeds and what they are wrapped in, and let him take care that he does not break through on the bottom or anywhere else; and, this being done, put them to boil in a fair and clean cauldron or pot in fair water and, being thus cooked, take them out onto fair and clean boards to drain and put them upside down without cutting them up. And then let him go to the pastry-cooks and order from them the little crusts of the said pastries to put into each of the said little crusts three quinces or four or more. And when the said little crusts are made fill the holes in the said quinces with very good sugar, then arrange them in the said little crusts and cover and put to cook in the oven; and, being cooked enough, let them be served.

70a. And if it happens that no lords want to eat quinces in pastry as is devised above let him who should make them arrange that he goes to the butchers and that they give him beef marrow according to how much he should make of the said pastries, and let him put it in a fair dish and put in lean broth of beef which is close to lukewarm to purify it of bits of bone and blood and anything else which could be there; and then let it be put again in another dish, and again more of the same broth to purify it again even more of bits of bone, and let him put it on fair boards to drain, then put it back in a fair dish; and, this being so done, sprinkle on top good white ginger and cinnamon so that there is enough. Then let him arrange that he has his quinces all prepared as is said above and filled with sugar and so put and arranged in the little crusts, and put all around each quince in the said little crusts some of the aforesaid beef marrow prepared as is devised above; then cover them well and properly and put in the hot oven to cook; and, being cooked enough, let them be served to those to whom they should be served. [Du fait de cuisine]

Quynces or Wardones in paast. Take and make rounde coffyns of paast; and take rawe quynces, and pare hem with a knyfe, and take oute clene the core; And take Sugur ynogh, and a litull pouder ginger and stoppe the hole full. And then couche ij. or iij. quynces or wardons in a Coffyn, and keuer hem, And lete hem bake; or elles take clarefied hony in-stede of sugur, if thou maist none sugur; And if thou takest hony , put thereto a litull pouder peper, and ginger, and put hit in the same maner in the quynces or wardons, and late hem bake ynogh. [Two Fifteenth-Century Cookery-Books]

[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
pies
sugar
ginger
pie_crust
rosewater


[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 "A NEVV BOOKE of Cookerie". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?nevvb:39>. Accessed on November 12, 2019, 3:21 am.

Searchable index of "A Treatise of Portuguese Cuisine from the 15th Century". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?treat:30>. Accessed on November 12, 2019, 3:21 am.

Searchable index of "Delights for Ladies". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?delig:30>. Accessed on November 12, 2019, 3:21 am.

Searchable index of "Das Kuchbuch der Sabina Welserin". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?kuchb:68>. Accessed on November 12, 2019, 3:21 am.

Searchable index of "An Anonymous Andalusian Cookbook". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?anony:529>. Accessed on November 12, 2019, 3:21 am.

Searchable index of "Du fait de cuisine". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?dufai:70>. Accessed on November 12, 2019, 3:21 am.

Searchable index of "Two Fifteenth-Century Cookery-Books". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?twofi:395>. Accessed on November 12, 2019, 3:21 am.




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