[Sca-cooks] Quince Query
kiridono at gmail.com
Tue Oct 13 08:32:38 PDT 2009
I have been told, though I haven't tried it yet, that a really good way to
boil down the quince mixture to get the paste is to do it in a crock
pot...leaving the lid off so it will reduce.
On Fri, Oct 9, 2009 at 8:29 AM, Johnna Holloway <johnnae at mac.com> wrote:
> I always find when working with Dawson that it pays to look at other
> recipes for
> better instructions or explanations of methods.
> In this case for example there's this one:
> Faire core your Quinces and seethe Licour upon the fire, and put in the
> cores, and seeth them very well with two or three peeces of Quinces, and
> then put in your Quinces, and let them boyle very softlye till they be
> tender, then take up your quinces, and set them faire upon a cloth, and let
> your Licour seethe a great while till it be somewhat high coloured of the
> Quinces, and then when the licour is colde, and the Quinces be colde, then
> put in your Quinces againe and so faire cover them. These wil serve to bake
> or make tartes all the yere.
> This is an excerpt from A Book of Cookrye
> (England, 1591)
> Plat would be another place to look of course.
> 30 - To make paste of Genua of Quinces. Take Quinces, and pare them, and
> cut them in slices, and bake them in an oven dry in an earthen pot,
> without any other juyce than their owne: then take one pound thereof;
> strain it, and put it into a stone-mortar with halfe a pound of sugar;
> and when you have beaten it up to a paste, print it in your moulds, and
> dry it three or foure times in an oven after you have drawne bread: and
> when it is thorowly dry and hardned, you may box it, and it will keep
> all the yeere. / * Delights for Ladies* by Hugh Plat.
> There are quince confections in Nostradamus.
> And there's an excellent selection of recipes
> in the manuscript A Booke of Sweetmeats as found in MWBofC as edited by
> Karen Hess.
> Plus there are Ivan Day's beautiful photos and recipes on his website as
> already mentioned.
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