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This is an excerpt from Libre del Coch
(Spain, 1520 - Robin Carroll-Mann, trans.)
The original source can be found at Mark S. Harris' Florilegium

106. GOOD MEMBRILLATE WHICH IS A POTTAGE OF QUINCES. You must take as many quinces as you wish to make dishes, and quarter them, and remove the core and the pips from them, and pare off the skin; and when they are well-peeled, wash them with tepid water; then remove them from that water and set them to cook in cold water; and when they begin to get mushy, then they are cooked; and remove them from the kettle and grind them well in a mortar; and blend them with a little of that same water of theirs, and strain them through a woolen cloth; and then take three pounds of unpeeled almonds, but only wash them in cold water, or tepid which would be better, and grind them well in a mortar; and when they are well-ground, strain them through a woolen cloth, having been blended with tepid water (and if it is a meat day, blend it with meat broth); and cast the milk in with the quinces; and then cast into the pot all manner of fine spices, which are: good ginger, and good cinnamon, and saffron, and grains_of_paradise, and nutmeg, and mace, and if it is a meat day, you will cast in two egg yolks for each dish; and if it is a fish day, it is not needful; and when it is quite thick, prepare dishes, and [cast] upon them sugar and cinnamon.

Other versions of this recipe:

Geléia de marmelo (A Treatise of Portuguese Cuisine from the 15th Century)

To make marmalade of quinces good and fantastic (Libro di cucina / Libro per cuoco)

TO MAKE QUINCE MARMALADE (Le Menagier de Paris)