SC - Researching bread coffyns

[Decker, Terry D.]

On Sun, 3 May 1998 19:58:54 -0400 renfrow at skylands.net (Cindy Renfrow)
writes:
>>clear preserve. What would you do with quince paste?
>>>>Bonne

>There is a recipe for Quince Paste in Harleian MS. 4016 ,recipe
#182,>"Chared coneys, or chardwardon". The spiced paste is stored in a
box >strewn>with powdered ginger & cinnamon.  It is used in the recipe
for Mawmene>(Harl. MS. 4016, #99), where it is dissolved in wine and used
to color >&>flavor a sauce for pheasant.  It is also used in Perys en
Composte >(Harl.>279, #35).>
>HTH,
>>>Cindy Renfrow        >renfrow at skylands.net

Aha!  Weren't we recently talking about a red sauce?  The quince paste
I've eaten--bought, I recall, in an Oriental grocery store--was a red
color.  More orangey red than crimson, but dissolved in red wine....

Regards,

Allison
allilyn at juno.com
Master Chirurgeon, Companion des Lindquistrings, Princess' Order of
Courtesy

_____________________________________________________________________
You don't need to buy Internet access to use free Internet e-mail.
Get completely free e-mail from Juno at http://www.juno.com
Or call Juno at (800) 654-JUNO [654-5866]
============================================================================

To be removed from the SCA-Cooks mailing list, please send a message to
Majordomo at Ansteorra.ORG with the message body of "unsubscribe SCA-Cooks".

============================================================================