SC - Researching bread coffyns
Decker, Terry D.
TerryD at Health.State.OK.US
Mon May 4 20:08:44 PDT 1998
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
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