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To Make A tart Of quince

This is an excerpt from Ouverture de Cuisine
(France, 1604 - Daniel Myers, trans.)
The original source can be found at

To make a tart of quince. Take the quince preserved in sugar, cut into slices, then take a dozen dates well washes, & cut into slices, then take four egg yolks beaten with a voir of Malmsie or Spanish wine, & put two ounces of sugar, a quarter ounce of cinnamon, a nutmeg, & mix all together with four ounces of melted butter, for the cover cut the paste with the spur, and make as above like a lattice for the cover, & put it to cook.


Other versions of this recipe:

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

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