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This is an excerpt from Das Kuchbuch der Sabina Welserin
(Germany, 16th century - V. Armstrong, trans.)
The original source can be found at David Friedman's website

68 To make a quince pie. Peel the quinces and cut the core cleanly out with a knife, fry them in fat. After that stuff the quinces with currants, sugar, cinnamon and cloves. Afterwards take beef marrow or finely chopped kidney suet or skimmed fat from some other meat and put good Malavosia or Reinfal on it, sugar, cinnamon and cloves, however it seems good to you. The dough for the pie is found in number [sixty one].

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)

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)

Recipes with similar titles:

Quince Pie (The Neapolitan recipe collection)