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To Make Marmalade Of quinces


This is an excerpt from The Treasurie of commodious Conceits
(England, 1573 - J. Holloway, transcr.)
The original source can be found at MedievalCookery.com

To make Marmalade of Quinces. Cap. .xxviii. AFter that your Qunices are sodden, ready to be kept condict as before in the chapter is written, then with some of the liquor wherf thei were sodden (but without ani spice) beate them and drawe them as ye wolde do a Tarte, then put some ouer the fyre to seethe softlye, and in the seething strew by little & little of pouder of suger, ye waight of the Quinces, or more, as your tast shall tel you, stir it continually, put ther to some pure rosewater, or damask water, let it seeth on height til it be wal standyng some of it vpon a colde knife and let it keele, if it bee stiff, then take it off & boxe it while it is warme, and set it in a warme and dry ayre, yf you wyl gylde your Marmalade, do as afore is spoken of a Marchpane. The beste makyng of Marmalade is when the Quinces haue layne long & are through ripe, And forasmuche as Quinces are bynding, and therfore not good for some sickefolkes costife, it is necessary to put a good may of ripe apples of good verdure, as Renet, Pyppen, Lording, Russetyng, Pomeriall, Rex pomoru, or any other apple that is pleasant raw among them, being fyrst drawne, for a tart and then sodden amonge the other matter of Quinces. Thus shall you make your Marmalade some what souple, and also encrease the quantitie and verdure of the same, specially if it be well dashed with swete water.

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Recipes with similar titles:

To make Marmelat of Quinces (The Good Housewife's Jewell)

To make Marmalet of Quinces (The Good Housewife's Jewell)

To make marmelet of Quinces (The Good Housewife's Jewell)




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