[Sca-cooks] Late SCA-Period Sweets?

[Sandra Kisner]

> >I have an old class handout with 16th century German cake, pie and cookie
> >recipes. Most of those store very well. You could combine them with
> >preserves, cotignac, or fruit 'confect' for a proper Renaissance effect.
> >Shall I send it over?
> >
> >YIS
> >
> >Giano

Add me to the list, please.

Speaking of cotignac, is there a trick?  When I cook down quinces (or 
Japanese quinces) I get something like applesauce.  Is cotignac made from 
the strained juice?  The references I've seen don't seem to say that.

Sandra