[Sca-cooks] Re: Codigniato recipe?

[Elaine Koogler]

In Regional Cuisines of Medieval Europe:  A Book of Essays.  by Melitta 
Weiss Adamson, I found the following recipe from

Alessio of Piemonte,  an alchemist.  

 This "Conserve or Confiture is made, he says, "as they dooe in Valence, 
which also the Geneuoyes dooe use...."three pounds of faier and fine 
Sugre" with every "eyght pounde" of washed, peeled, cored, diced, cooked 
quince.  This mixture is put over the flame "until all be well sodden, 
which you wyll knowe, loke when all shall leuse it selfe, and cleaue no 
more to the saied vessel, for then it is sodden to perfection, and all 
shall be in time to take it of."  The mixture is subsequently cinnamon, 
cloves, nutmeg and ginger, or any combination of these spices,  and then 
drenched in sifted sugar and dried in the sun to produce a "comfit".

It produced something like today's Turkish Delight.  This sounds as 
though it may produce something similar to the Codigniato we've been 
discussing.  The essay also indicates that there is a similar recipe in 
Platina.  The author also comments that the recipe occurring in both 
places is not a case of plagarism, but rather an indication that it was 
a commonly done thing.

I am planning to try this as I think it would be wonderful to use in my 
upcoming Italian feast.  I'm not sure whether I'll put it on an 
appetizer sideboard or with the desserts.  Any thoughts?

Kiri



Colleen McDonald wrote:

>>Okay, for us less educated folks, what is this "Codigniato"? What kind
>>of food would it be classified as? (Yes, I'm trying to figure out where
>>I might put it in the Florilegium as well as know for my own knowledge)
>>
>>Stefan>>
>>    
>>
>
>Condigniato, condoignac, cotignac - are all terms used to describe a quince
>paste of sorts.
>
>Le Mesnagier doesn't mention when this dish would be served (at least, I
>haven't been able to find it if he does), but Platina says that quinces
>should be eaten at the beginning of a meal and with wine or clarified honey
>will not trouble the stomach much.  If eaten after the meal, he says they
>will rot in the stomach.
>
>Anyone else out there know of instructions regarding where in the meal a
>condoignac would be served?
>
>In service, I remain
>
>Cainder
>(who asked the original question......)
>
>
>
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