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Quecruyt (quince paste)

This is an excerpt from Een notabel boecxken van cokeryen
(Netherlands, ca. 1510 - C. van Tets, trans.)
The original source can be found at Willy Van Cammeren's website

To make quecruyt [quince paste]. Take quinces and peel them. Then take the seeds out and boil them in wine until one can sieve them. When they are sieved take the same quantity of good skimmed honey and this [mixture] boiled until it is very thick, and you shall test it on a saucer. If by chance it is [thick] enough so one shall put spices into it. Yes, if one wants spices, and then you shall boil it until it is soft enough; while it is hot one shall put it in boxes or in canisters or in glasses. But first one shall strew the cases with powder, against sticking. And some put in honey, one fourth part and the other three parts sugar. Some take only sugar instead of honey. Item. One shall put the following spices in, cinnamon, cloves, nutmegs, each a quarter; ginger, long pepper, mace each half an ounce.


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