To preserue Quinces al the yere through whole and soft.
Prepared for [event name] on [date]
by [name]

Introduction
This entry is a re-creation of a recipe from , entitled "To preserue Quinces al the yere through whole and soft.". [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 preserue Quinces al the yere through whole and soft.. TAke as is aforesaide one pound of water, and three pound of Suger, & break it into very smal péeces, and in all things as you did before, then take twelue Quin¦ces and core them very clean, & pare them and washe them, and put into you sirrup, when the skim is taken off let them seeth very soft vntill they be tender, then take them vp very softly for breaking, and lay them in a faire thing one by another, the[n] straine your firrupe, and set it on the fire again, then put in your Quinces & haue a quick fire, let them seeth apace and turne them with your sticke, and when they be almost ready put in some Rosewater and let them seeth. and when you thinke they be ready take vp some of the sirrope in a spoone, and if it be thick like a zelly whe[n] it is colde then take of your Pan, and put your Quinces into pots and your sirrope to the[n], and put into your pots litle stickes of Sinamon and a fewe cloues, and when they be colde couer them with paper pricked full of small holes.

Related Recipes
While interpreting this recipe, I also considered the following recipes that appear to be related:
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Materials
The original recipe calls for the following ingredients: [edit this list as appropriate]

quince
sugar
rosewater
cinnamon
cloves

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Procedure
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Bibliography

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Searchable index of "". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?secon:136>. Accessed on April 19, 2024, 3:10 am.