[Sca-cooks] Quince Query

[Ana Valdés]

Quince is called membrillo in Spanish and it's still made as artisanal
jam/paste in Portugal and Spain. I ate a wonderful homemade quince jam in
Barcelona some weeks ago, with a slice of Manchego cheese, wonderful
combination. They had some ginger on it, very tasty.
Ana

On Fri, Oct 9, 2009 at 2:29 PM, 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.
>
> Johnnae
>
>
> _______________________________________________
> Sca-cooks mailing list
> Sca-cooks at lists.ansteorra.org
> http://lists.ansteorra.org/listinfo.cgi/sca-cooks-ansteorra.org
>



-- 
http://anavaldes.wordpress.com
http://passagenwerk.wordpress.com
http://caravia.stumbleupon.com
http://www.crusading.se
Gondolgatan 2 l tr
12832 Skarpnäck
Sweden
tel +468-943288
mobil 4670-3213370


"When once you have tasted flight, you will forever walk the earth with your
eyes turned skyward, for there you have been and there you will always long
to return.
— Leonardo da Vinci