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

30 - To make paste of Genua of Quinces. Take Quinces, and pare them, and cut them in slices, and bake them in an oven dry in an earthen pot, without any other juyce than their owne: then take one pound thereof; strain it, and put it into a stone-mortar with halfe a pound of sugar; and when you have beaten it up to a paste, print it in your moulds, and dry it three or foure times in an oven after you have drawne bread: and when it is thorowly dry and hardned, you may box it, and it will keep all the yeere.

Other versions of this recipe:

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

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

Quince Paste (An Anonymous Andalusian Cookbook)

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)