[Sca-cooks] Need original recipe ASAP

[Mary Denise Smith]

The English Housewife, Gervase Markham, Michael Best, ed., 1986,
McGill-Queen's University Press 0-7735-1103-2 page 104

A warden pie, or quince pie

Take of the fairest and best wardens, and pare them, and take out the
hard cores on the top, and cut  the sharp ends at the bottom flat; then
boil them in white wine and sugar, until the sugar grow thick: then take
the wardens from the syrup into a clean dish and let them cool; then set
them into the coffin, and prick cloves in the tops, with whole sticks of
cinnamon and a great store of sugar, as for pippins; then cover it, and
only reserve a vent hole, so set it in the oven and bake it: when it is
baked, draw it forth, and take the first syrup in which the wardens were
boiled, taste it, and if it be not sweet enough then put in more sugar
and some rose-water, and boil it again a little, then pour it in the
vent hole, and shake the pie well; then take sweet butter and rose-water
melted, and with it anoint the pie lid all over, and then strew upon it
(a) store of sugar, and so set it in the oven again a little space, and
then serve it up. In this manner you may also bake quinces.