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To Make A Good quince pye


This is an excerpt from A NEVV BOOKE of Cookerie
(England, 1615)
The original source can be found at Thomas Gloning's website

To make a good Quince Pye. PAre them, and coare them (the best of the Quince is next vnto the skinne, therefore pare it as thinne as is possible) stuffe them with Sugar, then with as much other Sugar as they weigh, put them with pieces of sliced Ginger in a Coffin, sprinckle on a little Rosewater before you close your Pye. Bake it, and let it stand long a soaking in the Ouen, Jce it, and serue it in.

autodoc



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)

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

Quince Paste (An Anonymous Andalusian Cookbook)

Quinces in Pastry (Du fait de cuisine)

Quynces or Wardones in paast (Two Fifteenth-Century Cookery-Books)




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