[Sca-cooks] fruit experiment

[Nancy Kiel]

Martha Washington's Book of Cookery has quite a few quince receipts, and
depending on how you cook it(covered or uncovered) you can make your jelly
come out different colours.  There's also a quince-stuffed-with-chicken &
raisins receipe in Paula Wolfert's Mediterreanean cookbook that sounds very
good.  Out of curiousity, why did you add apple juice?  I have always used
water as the liquid, or once red wine.  The quinces should gel admirably on
their own, having lots of pectin.  For preserving it, if you add enough
sugar, and keep the air from it, it should be preserved just fine.



Nancy Kiel
nancy_kiel at hotmail.com
A foolish consistency is the hobgoblin of little minds.   Emerson





>From: "Karen O" <kareno at lewistown.net>
>Reply-To: sca-cooks at ansteorra.org
>To: <sca-cooks at ansteorra.org>
>Subject: [Sca-cooks] fruit experiment
>Date: Tue, 17 Dec 2002 16:36:39 -0700
>
>     Exploring and sharing:
>
>  While I was on vacation, I found quinces!  Of all places, the Wally-world
>in Billings.  So I picked up a handful that smelled "fruity," and came home
>to play with them.  Quite yummy baked quinces.  and poached.  Mine didn't
>turn rosy per the cookbook notes.    I also made some jam/paste with apple
>juice, and will probably seal it in jelly jars with a water bath  -- not
>knowing how else to preserve the stuff.
>


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