51 - Compota de marmelo
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by [name]

Introduction
This entry is a re-creation of a recipe from , entitled "51 - Compota de marmelo". [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:

51 - Compota de marmelo. Escolham alguns marmelos alongados, do tipo pêra, bem compridos e lisos, podendo, inclusive, ser marmelos silvestres. Descasquem-nos, partam-nos em quartos, dando-lhes a seguir uns cortes oitavados. Tenham um tacho ao fogo com água fervente, e ponham ali os marmelos, para uma fervura muito rápida. Depois tirem os marmelos dessa água, e coloquem-nos em outra vasilha com água fria. Em água fria ficarão dois dias, trocando-lhes a água três vezes ao dia, e cada dia dando-lhes uma ligeira fervura. A última fervura deverá cozer os marmelos completamente, até que sejam atravessados com um alfinete, com facilidade. Tirem os pedaços dessa última fervura, coloquem-nos numa vasilha funda e cubram-nos com água quente. Depois escorram muito bem essa água e coloquem sobre a fruta uma calda morna, em ponto de fio. Durante quinze dias levem só a calda ao fogo, para uma ligeira fervura, derramando-a sempre morna sobre os marmelos. No derradeiro dia levem tudo junto ao fogo, deixem ferver brandamente, tirem o tacho do fogo e deitem na compota um pouco de águade- flor.

Quince compote. Select a few long quinces, of pear type, very long and smooth, they can include wild quinces. Peel them, cut them in quarters, next slicing them in eigths. Have a pot on the fire with boiling water, and add the quinces, for a very rapid boil. Afterwards remove the quinces from that water, and place them in another container with cold water. In cold water they shall remain for three days, changing the water three times a day, and each day giving them a light boil (boiling them once at low temperature). The last boiling should cook the quinces completely, until they can be pierced with a pin, with ease. Remove the pieces from that final boil, place them in a deep container and cover them with hot water. Next drain that water very well and place over the fruit a warm syrup, at point of threads (candying term). During fifteen days take just the syrup to the fire, for a ligh bvoil, pouring it always warm over the quinces. On the last day take everything together to the fire, let it boil lightly, remove the pot from the fire and put in the compote a littler flower water.

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]

31 - To make Marmelade of Quinces or Damsons. When you have boyled your Quinces or Damsons sufficiently, straine them; then dry the pulp in a pan on the fire; and when you see there is no water in it, but that it beginneth to be stiffe, then mix two pound of sugar with three pound of pulp: this marmelade will bee white marmelade: and if you desire to have it looke with an high colour: put your sugar and your pulp together so soone as your pulp is drawne, and let them both boile together, and so it will look of the colour of ordinary marmelade, like unto a stewed warden; but if you dry your pulp first, it will look white, and take lesse sugar: you shall know when it is thick enough, by putting a little into a sawcer, letting it coole before you box it. []

48 - Marmelada de ximenes. Façam uma calda com dois quilos de açúcar. Em seguida pesem dois quilos de marmelo, já descascados e limpos, e ponham-nos na calda, que já estará no fogo. Quando as frutas estiverem cozidas, tirem-nas da calda, amassem-nas, passando-as depois por uma peneira fina. Enquanto isso a calda ficará no fogo, até atingir o ponto de bala. Então, tirem a calda do fogo e adicionem-lhe o marmelo, mexendo tudo durante bastante tempo. A seguir, voltem com o tacho para o fogo brando, continuando a mexer o doce numa só direção, e não em movimentos circulares para não açucarar. Logo que a massa largar do tacho, estará cozida. E, para verificarem melhor se a marmelada está no ponto, tomem um bocado numa colher: se criar uma ligeira crosta por cima, de modo que o dedo não se suje ao tocá-la, estará boa. Se, durante o tempo em que cozerem os marmelos, a calda ficar vermelha, troquem-na por outra. E se desejarem a marmelada vermelha, levem o tacho ao fogo forte.

Marmelade of ximenes. Make a syrup with two kilos of syrup. Next weigh two kilos of quinces, already peeled and cleaned, and put them in the syrup, which is already on the fire. When the fruits are cooked, remove them from the syrup, mash them, putting them afterwards tthrough a fine sieve. When that (is done) the syrup will remain on the fire, until it attains (candying term). then, remove the syrup from the fire and add the quince, mixing for a long time. Next, return the pot to low heat, continuing to stir the sweet only in one direction, and not in circular motions so it doesn't soften (or crystalize, I'm not sure which). As soon as the paste leaves the pot (ie doesn't stick), it is cooked. And, to verify if the marmelade is at the point, take a little on a spoon; if it gets a light skin on top, in the manner that you finger doesn't get dirty when you touch it, it is good. If, during the time that you cook the quinces, the syrups becomes red, replace it with another. And if you desire a red marmelade, take the pot over high heat. []

53 - Marmelada de D Joana. Para dois quilos de marmelo, usem 21/2 quilos de açúcar. Cozinhem os marmelos inteiros, só na água, abafando-os bem. A seguir descasquem-nos, cortem-nos em pedaços, passando-os então por uma peneira fina. Pode-se também descascar os marmelos antes de levá-los ao fogo e, nesse caso, serão cozidos com um pouco de açúcar e passados depois pela peneira. Façam uma calda em ponto de espelho, adicionem-lhe um pouco de água-de-flor, deitem dentro os marmelos passados pela peneira e misturem tudo muito bem, fora do fogo. Levem novamente o tacho ao fogo, e mexam a marmelada, até que se desapegue do fundo.

D Joana's marmelade. For two kilograms of quinces, use 2 1/2 kilograms of sugar. Cook the quinces whole, just in the water, covering them well. Next peel them, cut them into pieces, straining them afterwards through a fine sieve. You can also peel the quinces before taking them to the fire and, in that case, they will be cooked with a little sugar and then strained through the sieve. Make a syrup to the mirror stage, add a little flower water, drop in the the quinces strained through the sieve and mix everything very well, off the fire. Take the pot to the fire again, and stir the marmelade, until it releases from the bottom (of the pot). []

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Materials
The original recipe calls for the following ingredients: [edit this list as appropriate]

quince
pears
seafood
fruit
flowers

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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?treat:51>. Accessed on December 6, 2024, 12:27 am.

Searchable index of "". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?delig:31>. Accessed on December 6, 2024, 12:27 am.