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30 - pastéis De Marmelos


This is an excerpt from A Treatise of Portuguese Cuisine from the 15th Century
(Portugal, 15th c. - Fernanda Gomes, trans.)
The original source can be found at Lochac Cooks' Guild Website

30 - Pastéis de marmelos. Façam uma massa de pastel bem sovada, e deixem-na descansar. Tomem marmelos, descasquem-nos e façam-nos em quartos. Cozinhem alguns ovos, até ficarem bem duros, tomem-lhes só as gemas e partam-nas ao meio. Passem uma fervura em alguns tutanos de vaca, e cortem-nos em fatias bem finas. Abram então a massa, bem delgada, e vão-se fazendo os pastéis, colocando-se como recheio, em camadas, açúcar com canela, um quarto de marmelo, meia gema cozida e um pouco de tutano, terminando por uma camada de açúcar e canela, um pouquinho de manteiga e uma pitada de sal. Leva-se ao forno regular: quando os pastéis estiverem meio assados, passa-se um pouco de manteiga sobre eles, borrifando-os em seguida com água-de-flor ou água-de-rosas. Não deixem tostar muito.

Quince Pastries. Make a very well kneaded pastry dough, and let it rest. Take quinces, peel them and cut them into quarters. Cook a few eggs, until they are very hard, take just the yolks and cut them in half. Lightly boil a few cow's marrows and cut them into very thin slices. Then roll out the dough very thinly and make the pastries, adding the filling in layers, sugar and cinnamon, a quarter quince, half a cooked egg yolk and a little marrow, ending with a layer of sugar and cinnamon, a little butter and a pinch of salt. Take it to the oven; when the pastries are half baked, spread a little butter overtop, brushing them afterwards with flower water or rosewater. Don't let them brown too much.

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Other versions of this recipe:

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)

To make a good Quince Pye (A NEVV BOOKE of Cookerie)




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