[Sca-cooks] Waste not, want not

[Susan Lin]

Sounds like a fine use for your quince syrup.  When I candy lemon peel or
ginger we use the left over syrup in tea or seltzer and it's really nice.

Shoshanah


On Sun, Sep 15, 2013 at 2:12 AM, David Friedman <ddfr at daviddfriedman.com>wrote:

> This afternoon, I made some preserved quinces. Al-Warraq's recipe has you
> first briefly boil the quinces in a honey/water solution, then drain them,
> then simmer them in straight honey for an hour or so. When I was finished I
> had about five cups of honey/water solution, some from the initial boiling
> and some from what didn't go into the jars with the quince, all of it
> quince flavored.
>
> At which point it occurred to me that the Manuscrito Anonimo sekanjabin
> recipe gives both sugar and honey versions and that I saw somewhere a
> reference to period quince sekanjabin. I did a rough estimate of how much
> honey was in the water in order to figure out how much vinegar I needed,
> boiled the honey water down, added vinegar, boiled it more until it got to
> about the thickness of sekanjabin syrup. Mixed up some with ice
> water--tasted pretty good. The rest is now in a small bottle.
>
> And in the process I noticed that the Manuscrito Anonimo recipe has a
> substantially higher ratio of vinegar to sugar than the modern recipe I got
> from Claudia Roden's cookbook.
>
> --
> David/Cariadoc
> www.daviddfriedman.com
> http://daviddfriedman.**blogspot.com/<http://daviddfriedman.blogspot.com/>
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