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28 - To Make Quidinia Of quinces


This is an excerpt from Delights for Ladies
(England, 1609)
The original source can be found at Kirrily Robert's website

28 - To make Quidinia of Quinces. Take the kernelles out of eight reat Quinces, and boyle them in a quart of Spring-water, till it come to a pint: then put into it a quarter of a pint of Rose-water, and one pound of fine sugar, and so let it boile til you see it come to be of a deep colour: then take a drop, and drop it on the bottom of a sawcer; and if it stand, take it off; then let it run thorow a gelly-bag into a bason; then set on your bason upon a chafing-dish of coales, to keepe it warm: then take a spoone, and fill your boxes as full as you please: and when they be cold, cover them: and if you please to print it in moulds, you must hove moulds made to the bigness of your boxe, and wet your moulds with Rose-water, and so let it run into your mould: and when it is cold, turn it off into your boxes. If you wet your moulds with water, your gelly will fall out of them.

autodoc



Other versions of this recipe:

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

Quinces cooked in the pot (Libre del Coch)

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

To make a tart of quince (Ouverture de Cuisine)




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