[Sca-cooks] Quince juice

[galefridus at optimum.net]

> Message: 5
> Date: Fri, 14 Oct 2011 10:11:46 -0700 (PDT)
> From: wheezul at canby.com
> To: "Cooks within the SCA" 
> Subject: Re: [Sca-cooks] Quince juice
> Message-ID:

<snipped>

> Perhaps the difference is in the interpretation of 'freshly' 
> pressed. How
> are quinces themselves prepared in this culture? Could they 
> have been
> milled? Or maybe it means quince juice extracted from cooked 
> quinces but
> not sweetened for preservation if this was the practice?
> 
> Just thinking about the language - it's hard to tell if there 
> might be
> other nuances to the words in the original recipe.
> 
> Katherine

Yes, that has occurred to me as well.  I'll have to take a look at the original Arabic, when I get a chance.

-- Galefridus