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

[Johnna Holloway]

Pretty pictures of quiddany or cotoniack including
a great molded stag at
http://www.historicfood.com/Quinces%20Recipe.htm

Johnnae

>> 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