[Sca-cooks] Condoignac by Any Other Name...

[Phil Troy / G. Tacitus Adamantius]

On May 25, 2005, at 6:24 AM, Elise Fleming wrote:

> Nichola commented:
>
>> I must look up what the Condoignac is exactly
>> but I definitely appreciate the setting the stage
>> and documenting.
>>
>
> It's quince paste and is known and spelled by many names: quiddony,
> cotignac and a bunch of other variations that sound similar if you  
> read the
> word aloud.  It's very popular in English cookery books in the  
> 1500s and
> 1600s.
>
> Alys Katharine

Yup. A.k.a. marmalade (at least in marmalade's likely original form),  
and produced and sold commercially in France as coins cotignac, which  
is considered a specialty of Orleans, bearing the stamped image of an  
equestrian Jeanne d'Arc. Another product largely unchanged from its  
medieval form is eaten in Spanish and Portuguese-speaking countries  
as queso de membrillo.

Adamantius




"S'ils n'ont pas de pain, vous fait-on dire, qu'ils  mangent de la  
brioche!" / "If there's no bread to be had, one has to say, let them  
eat cake!"
     -- attributed to an unnamed noblewoman by Jean-Jacques Rousseau,  
"Confessions", 1782

"Why don't they get new jobs if they're unhappy -- or go on Prozac?"
     -- Susan Sheybani, assistant to Bush campaign spokesman Terry  
Holt, 07/29/04