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61 - Geléia De Marmelo


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

61 - Geléia de marmelo. Tomem partes iguais de suco de marmelo e açúcar, e levem tudo ao fogo, com um pouco de água-de-flor. Deixem o tacho em fogo brando, até a calda adquirir consistência de mel. Guardem em potes de louça ou de vidro.

Quince Jelly. Take equal prts of quince juice and sugar, and take everything to the fire, with a little flower water. Leave the pot on low heat, until the syrup reaches the consistency of honey. Store it in jars of clay or glass.

autodoc



Other versions of this recipe:

GOOD MEMBRILLATE WHICH IS A POTTAGE OF QUINCES (Libre del Coch)

To make marmalade of quinces good and fantastic (Libro di cucina / Libro per cuoco)

TO MAKE QUINCE MARMALADE (Le Menagier de Paris)




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