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Pate With 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

Pate with quince. Add some salt to the quince, take out the core, boil it, put it into dough, add raisins, sugar, cinnamon, currant, sweet wine, some rose water, put the lid on it, bake it for an hour, cut it open, add sugar, sweet wine, serve it when hot or cold. You can cook apples and pears in pate like this, but you don't have to boil them.

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