To make Quinces in Sirrope.
Prepared for [event name] on [date]
by [name]

This entry is a re-creation of a recipe from The Second part of the good Hus-wiues Iewell (England, 1597), entitled "To make Quinces in Sirrope.". [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 Quinces in Sirrope.. TAke thirty Quinces to the quantity of this sirrop, take a pottel of water and put it in a pan, and then take the whites of six egges and beat them with an other pottle of water, & then put it altogether, and put therto twelue or fouretéen pound of Suger, as you shal see cause, and seeth it and skim it very cleane, and then put to it two ounces of cloues and bruse the[n] a very little, and let them seeth vntill the some do rise very black, and then skimme of the cloues again & wash them in faire water and dry them and put them in again and your quinces also. Put to them half a pint of rosewater, and then put the Sirrope in a faire earthen pot or panne, and lay a shéet foure times double vpon them to kéep in ye heat, and so let it stand a day or two, and then put them & the sirop in a vessell that was neuer occupied, & couer them close, but in the beginning pare your quinces and core them, & séeth them in faire water, vntill they be tender, and then take them vp and lay them that the water may runne from them cleane, and when they be cold, then put the[n] into your sirrope as it is aboue said.

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 Second part of the good Hus-wiues Iewell". Medieval Cookery.
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