[Sca-cooks] Quinces

[Johnna Holloway]

A search in EEBO-TCP under quince and drink came up with

from The regiment of life, whereunto is added a treatise of the pestilence, with the boke of children, newly corrected and enlarged by T. Phayre. from 1550

Also ye may make a iuice of quinces and geue it to the chylde to drinke with a litle suger.
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OED says

quince wine   n.

1600   R. Surflet tr. C. Estienne & J. Liébault Maison Rustique  iii. xlix. 410   Perrie which is pressed out of the peares, and ceruise wine, quince wine, pomegranate wine, mulberrie wine.., which are made of the iuices of these fruits pressed out.

So back to Maison rustique, or The countrey farme¨ English edition from  1616.

CHAP. XLIX.

A briefe discourse of making of drinkes of the iuices of Fruits.

Perrie which is pressed out of the Peares, and ceruise Wine, quince Wine, pomegranat Wine, mulberrie Wine, gooseberrie Wine, and sloe Wine, vvhich are made of the juices of these fruits pres∣sed out. 

Then it spends the rest of the chapter on cider, perry, and ceruise drinks.
The next chapter goes into pastes, jellies, cakes and Marmalades.
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So yes they did create quince drinks.

Also another modern recipe here

http://saramoulton.com/2013/03/quince-liqueur/

Johnnae

On Oct 8, 2013, at 4:30 PM, Terry Decker wrote:

> How about a recipe from quince and apricot wine? http://www.wine-making-guides.com/quince_apricot_wine.html
> 
> Bear
> 
>> 
>> The recent discussion of quince recipes got me wondering ... can you juice and ferment quinces in a similar fashion to apples and pears? Is it any good if you do? Was something like this done in period? I know about the post period (1733) recipe for brandy flavored with quince juice and spices, but that's not what I'm after.
>> 
>> Just curious,
>> 
>> Juana Isabella
>> West