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quince pie


This is an excerpt from The Neapolitan recipe collection
(Italy, 15th c - T. Scully, trans.)
The original source can be found at University of Michigan Digital General Collection

Quince Pie. Prepare the dough as I have said for the other tarts; then get peeled quince and remove the hard part in their centre, and do not leth the otheway through; into this hole put good beef marrow with plenty of sugar and cinnamon; and lay the quince in the pies, adding the marrow to them inside and out; mind that it is not too salty; put another crust on top, cooking it as with the other tarts.

autodoc



Recipes with similar titles:

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




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