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169. quinces Cooked In The Pot

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

169. Quinces cooked in the pot. Take a casserole or pot, and the cover which should have many small holes; and the pot should be new so that the food does not absorb any other flavor. And cast the quinces in, well-cleaned, and then fill [the pot] with almonds and boiled wine, so that it becomes in the manner of thick honey, like ointment; and with these quinces put certain little splinters of cinnamon, and cloves of gilofre, and nutmeg, and the best mace, and grains_of_paradise; and with all this put it over the coals with little fire up to the neck, and cook it at your pleasure; and it should be covered; and when it is cooked, cut them cleanly and remove the core, and then put them on a plate, and [cast] upon them sugar, and cinnamon, and cloves of gilofre.


Other versions of this recipe:

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

To make Quidinia of Quinces (Delights for Ladies)

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

To make a tart of quince (Ouverture de Cuisine)

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