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Cold quince


This is an excerpt from The Prince of Transylvania's Court Cookbook
(Hungary, 16th c.)
The original source can be found at MedievalCookery.com

Cold quince. Put the quince under the fire, let it burn a bit. Wash it in two or three waters, put it into a clean pot, pour some honey onto it and cook it in the honey; once cooked, pour a bit of wine onto it, add some black pepper and cinnamon, cook it for a while, and if you have no cinnamon, carnation will do, too. Cook it so that its broths will be dense. Lave the quince intact, once cooked, put it into a plate. It will look like a electuarium.

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