[Sca-cooks] Quince Paste

[Marian]

> Message: 15
> Date: Thu, 16 May 2002 09:12:51 -0400
> From: johnna holloway <johnna at sitka.engin.umich.edu>
> To: sca-cooks at ansteorra.org
> Subject: Re: [Sca-cooks] Quince Paste
> Reply-To: sca-cooks at ansteorra.org
>
> Brears suggests that butters, pastes and creams
> were eaten with brown bread as Pepys apparently did
> or scooped up onto wafers. I rather thought some of the
> spoonfoods were just eaten by the spoonful as one
> eats peanut butter out of the container now.

This is very rich.  Maybe a spoon at a time.  And eating it a
spoon at a time hasn't been going through it very quick.

> How would
> small cakes or shortbreads taste with a layer of quince paste
> spread on them?

Good idea.  Shortbread with quince paste in it is good though,
oddly enough, the very strong flavor becomes very delicate.
(Odd because I used essentially the same recipe for my rose
petal shortbread and in that case a very delicate flavor becomes
strong)

> They also made presentations of these pastes,
> so you could package it up and present it as a gift to someone
> too.

That's how we got it in the first place.  Akim wasn't letting go
of all of it (though everyone loved it) but he was willing to
let people take small zip loc baggies home.

-M