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quinces In pastry


This is an excerpt from Du fait de cuisine
(France, 1420 - Elizabeth Cook, trans.)
The original source can be found at David Friedman's website

70. Again, quinces in pastry: and to give understanding to him who should prepare them let him arrange that he has his fair and good quinces and then let him clean them well and properly and then make a narrow hole on top and remove the seeds and what they are wrapped in, and let him take care that he does not break through on the bottom or anywhere else; and, this being done, put them to boil in a fair and clean cauldron or pot in fair water and, being thus cooked, take them out onto fair and clean boards to drain and put them upside down without cutting them up. And then let him go to the pastry-cooks and order from them the little crusts of the said pastries to put into each of the said little crusts three quinces or four or more. And when the said little crusts are made fill the holes in the said quinces with very good sugar, then arrange them in the said little crusts and cover and put to cook in the oven; and, being cooked enough, let them be served.

70a. And if it happens that no lords want to eat quinces in pastry as is devised above let him who should make them arrange that he goes to the butchers and that they give him beef marrow according to how much he should make of the said pastries, and let him put it in a fair dish and put in lean broth of beef which is close to lukewarm to purify it of bits of bone and blood and anything else which could be there; and then let it be put again in another dish, and again more of the same broth to purify it again even more of bits of bone, and let him put it on fair boards to drain, then put it back in a fair dish; and, this being so done, sprinkle on top good white ginger and cinnamon so that there is enough. Then let him arrange that he has his quinces all prepared as is said above and filled with sugar and so put and arranged in the little crusts, and put all around each quince in the said little crusts some of the aforesaid beef marrow prepared as is devised above; then cover them well and properly and put in the hot oven to cook; and, being cooked enough, let them be served to those to whom they should be served.

autodoc



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)

Quince Paste (An Anonymous Andalusian Cookbook)

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

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




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