[Sca-cooks] Quince Query
tudorpot at gmail.com
tudorpot at gmail.com
Thu Oct 8 23:58:53 PDT 2009
Hi,
I had similar problems trying to understand this recipe- and others that
mentioned Quidony- or condomacke. After I gave up, somehow I came across
this site that gives a lot more information, including showing molds and
boxes.
I believe that the alternative is correct, the process is similar to
making marmalade-as in the Florigerium (sp) files- the recipe creates a
thick jelly like paste that is formed and kept in boxes.
http://www.historicfood.com/Quinces%20Recipe.htm
Theadora
David Friedman wrote:
> I've been experimenting with the quinces from our tree, and decided
> this evening to try a quince paste recipe-"To make condomacke of
> quinces" from Dawson's _Good Husswife's Jewel_. The recipe tells you
> to peel, core and cut up your quinces, then boil them in a mixture of
> wine and water "until they bee tender." After which:
>
>
> My initial assumption was that you were straining out the liquid, then
> sweetening and cooking down the semi-solid quince mush that remained.
> But it's hard to fit that with "til it be so thicke that a drop will
> stand upon a dish," since a drop of the mush will stand upon a dish
> even before you cook it down.
>
> That suggests an alternative interpretation--that it is the liquid,
> not the solid, that you sweeten and cook down, relying on the pectin
> from the quince cooked in it to eventually jell it.
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