[Sca-cooks] RE: Quinces in 14th century France

[Vincent Cuenca]

Well, it's not French, but it is 14th century AFAIK:

CAPITOL .VJ.e PER CONFEGIR CODONYAT O CRAN DE CODONY
Pendreu los codonys e trematreu los al forn, e, apres que seran ben cuyts, 
perar los heu, e, com seran perats, traureu ne tota la molla entorn que no y 
romangua sino lo cor. E apres pendreu tota la molla he picar ho heu dins un 
morter de pedre o de terra, e, apres que sera picat, pendreu tota la mola 
picada que sie e colar la eu per un çedas de cerres. E apres pessar ho heu e 
veureu que pessara, e per liura meteu tant codony com mell. E aso coureu  
tant que s tingua, e, com ho volreu levar dell foch, ruxar ho heu ab un poch 
d aygua ros e axi tots los altres confits. E a mester en una llr. de codony 
una liure de mel.

Chapter Six To Make Quince Candy or Quince Flesh*
Take the quinces and send them off to the oven and, after they are well 
cooked, peel them and, once they are peeled, remove all the flesh so that 
all that remains is the core. And then take the flesh and mash it in a 
mortar of stone or clay, and, once it is mashed take all the mashed flesh 
and strain it through a hair sieve.  And once it is all strained see how 
much it weighs, and for every pound have as much quince as honey.  And cook 
it all as much as you have, and when you wish to take it from the fire, 
sprinkle a little rose water on it just like for all other candies. And for 
a pound of quince a pound of honey is sufficient.





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