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This is an excerpt from An Anonymous Andalusian Cookbook
(Andalusia, 13th c. - Charles Perry, trans.)
The original source can be found at David Friedman's website

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.

Other versions of this recipe:

Pastéis de marmelos (A Treatise of Portuguese Cuisine from the 15th Century)

To make paste of Genua of Quinces (Delights for Ladies)

To make a quince pie (Das Kuchbuch der Sabina Welserin)

Quinces in Pastry (Du fait de cuisine)

Quynces or Wardones in paast (Two Fifteenth-Century Cookery-Books)

To make a good Quince Pye (A NEVV BOOKE of Cookerie)