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quynces Or wardones In Paast


This is an excerpt from Two Fifteenth-Century Cookery-Books
(England, 1430)
The original source can be found at the University of Michigan's "Corpus of Middle English Prose and Verse"

Quynces or Wardones in paast. Take and make rounde coffyns of paast; and take rawe quynces, and pare hem with a knyfe, and take oute clene the core; And take Sugur ynogh, and a litull pouder ginger and stoppe the hole full. And then couche ij. or iij. quynces or wardons in a Coffyn, and keuer hem, And lete hem bake; or elles take clarefied hony in-stede of sugur, if thou maist none sugur; And if thou takest hony , put thereto a litull pouder peper, and ginger, and put hit in the same maner in the quynces or wardons, and late hem bake ynogh.

autodoc



Other versions of this recipe:

Pastéis de marmelos (A Treatise of Portuguese Cuisine from the 15th Century)

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)

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


Recipes with similar titles:

xxj quyncis wardouns past (Two Fifteenth-Century Cookery-Books)




Links to modern interpretations:


Medieval Cookery  

Quynces or Wardones in paast
Daniel Myers
Medieval Cookery
http://medievalcookery.com/recipes/quinces.html






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