fruit-quinces-msg - 1/7/10 ਀ഊMedieval uses and recipes for quinces. ਀ഊNOTE: See also these files: fruits-msg, apples-msg, fruit-citrus-msg, ਀昀爀甀椀琀ⴀ洀攀氀漀渀猀ⴀ洀猀最Ⰰ 搀攀猀猀攀爀琀猀ⴀ洀猀最Ⰰ 昀爀甀椀琀ⴀ瀀攀愀爀猀ⴀ洀猀最Ⰰ 洀愀爀洀愀氀愀搀攀猀ⴀ洀猀最Ⰰ 倀攀爀椀漀搀ⴀ䘀爀甀椀琀ⴀ愀爀琀Ⰰ 䠀猀琀ⴀ唀ⴀ漀ⴀ䄀瀀氀攀猀ⴀ愀爀琀Ⰰ 挀爀愀戀愀瀀瀀氀攀猀ⴀ洀猀最⸀ഊ ਀⨀⨀⨀⨀⨀⨀⨀⨀⨀⨀⨀⨀⨀⨀⨀⨀⨀⨀⨀⨀⨀⨀⨀⨀⨀⨀⨀⨀⨀⨀⨀⨀⨀⨀⨀⨀⨀⨀⨀⨀⨀⨀⨀⨀⨀⨀⨀⨀⨀⨀⨀⨀⨀⨀⨀⨀⨀⨀⨀⨀⨀⨀⨀⨀⨀⨀⨀⨀⨀⨀⨀⨀ഊNOTICE - ਀ഊThis file is a collection of various messages having a common theme that ਀䤀  栀愀瘀攀 挀漀氀氀攀挀琀攀搀 昀爀漀洀 洀礀 爀攀愀搀椀渀最 漀昀 琀栀攀 瘀愀爀椀漀甀猀 挀漀洀瀀甀琀攀爀 渀攀琀眀漀爀欀猀⸀ 匀漀洀攀ഊmessages date back to 1989, some may be as recent as yesterday. ਀ഊThis file is part of a collection of files called Stefan's Florilegium. ਀吀栀攀猀攀 昀椀氀攀猀 愀爀攀 愀瘀愀椀氀愀戀氀攀 漀渀 琀栀攀 䤀渀琀攀爀渀攀琀 愀琀㨀 栀琀琀瀀㨀⼀⼀眀眀眀⸀昀氀漀爀椀氀攀最椀甀洀⸀漀爀最ഊ ਀䤀  栀愀瘀攀 搀漀渀攀  愀 氀椀洀椀琀攀搀 愀洀漀甀渀琀  漀昀  攀搀椀琀椀渀最⸀ 䴀攀猀猀愀最攀猀 栀愀瘀椀渀最 琀漀 搀漀  眀椀琀栀ഊseparate topics were sometimes split into different files and sometimes ਀攀砀琀爀愀渀攀漀甀猀 椀渀昀漀爀洀愀琀椀漀渀 眀愀猀 爀攀洀漀瘀攀搀⸀ 䘀漀爀 椀渀猀琀愀渀挀攀Ⰰ 琀栀攀  洀攀猀猀愀最攀 䤀䐀猀  眀攀爀攀ഊremoved to save space and remove clutter. ਀ഊThe comments made in these messages are not necessarily my viewpoints. I ਀洀愀欀攀  渀漀 挀氀愀椀洀猀  愀猀  琀漀 琀栀攀 愀挀挀甀爀愀挀礀  漀昀  琀栀攀 椀渀昀漀爀洀愀琀椀漀渀  最椀瘀攀渀  戀礀 琀栀攀ഊindividual authors. ਀ഊPlease respect the time and efforts of those who have written these ਀洀攀猀猀愀最攀猀⸀ 吀栀攀  挀漀瀀礀爀椀最栀琀 猀琀愀琀甀猀  漀昀 琀栀攀猀攀 洀攀猀猀愀最攀猀  椀猀  甀渀挀氀攀愀爀  愀琀 琀栀椀猀ഊtime. If information is published from these messages, please give ਀挀爀攀搀椀琀 琀漀 琀栀攀 漀爀椀最椀渀愀琀漀爀⠀猀⤀⸀ഊ ਀吀栀愀渀欀 礀漀甀Ⰰഊ Mark S. Harris AKA: THLord Stefan li Rous ਀                                          匀琀攀昀愀渀 愀琀 昀氀漀爀椀氀攀最椀甀洀⸀漀爀最ഊ************************************************************************ ਀ഊFrom: Stephen Bloch ਀䐀愀琀攀㨀 䴀漀渀Ⰰ ㄀㤀 䴀愀礀 ㄀㤀㤀㜀 ㄀㔀㨀㌀　㨀㐀㤀 ⴀ　㐀　　 ⠀䔀䐀吀⤀ഊSubject: Re: SC - An Introduction and a question. ਀ഊ> Now for the question .I'm getting married in September and would like to make ਀㸀 瀀爀攀猀攀爀瘀攀猀 漀爀 愀 樀攀氀氀礀 漀昀 猀漀洀攀 欀椀渀搀 愀猀 昀愀瘀漀爀猀⸀ 圀栀愀琀 䤀 渀攀攀搀 琀漀 欀渀漀眀 椀猀 栀漀眀ഊ> period are preserves and jelly? Also what types of fruit would have been ਀㸀 甀猀攀搀㼀 伀渀攀 氀愀猀琀 琀栀椀渀最 搀漀攀猀 愀渀礀漀渀攀 栀愀瘀攀 爀攀挀攀瀀椀攀猀 漀爀 爀攀搀愀挀琀椀漀渀猀㼀 ഊ ਀儀甀椀渀挀攀 倀愀猀琀攀猀 ⠀开䰀攀 䴀攀猀渀愀最椀攀爀 搀攀 倀愀爀椀猀开⤀ഊ ਀㰀㰀㌀㄀㌀⸀  倀漀甀爀 䘀愀椀爀攀 挀漀渀搀漀椀最渀愀挀⸀  倀爀攀渀攀稀 氀攀猀 挀漀椀渀最猀 攀琀 氀攀猀 瀀攀氀攀稀⸀  倀甀椀猀ഊfendez par quartiers et ostez l'ueil et les pepins. Puis cuisier en ਀戀漀渀 瘀椀渀 爀漀甀最攀 攀琀 瀀甀椀猀 猀漀椀攀渀琀 挀漀甀氀攀稀 瀀愀爀洀椀 甀渀攀 攀猀琀愀洀椀渀攀⸀  倀甀椀猀 瀀爀攀渀攀稀 搀甀ഊmiel et le faictes longuement boulir et escumer, et apres mectez vos ਀挀漀椀渀最猀 搀攀搀攀渀猀 攀琀 爀攀洀甀攀稀 琀爀攀猀戀椀攀渀Ⰰ 攀琀 氀攀 昀愀椀挀琀攀猀 琀愀渀琀 戀漀甀氀椀爀 焀甀攀 氀攀 洀椀攀氀ഊse reviengne a moins la moictie. Puis gectez dedens pouldre d'ypocras ਀攀琀 爀攀洀甀攀稀 琀愀渀琀 焀甀✀椀氀 猀漀椀琀 琀漀甀琀 昀爀漀椀琀⸀  倀甀椀猀 琀愀椀氀氀椀攀稀 瀀愀爀 洀漀爀挀攀愀甀氀砀 攀琀ഊles gardez.>> (l. 3213-3221) ਀ഊ"To make quince pastes. Take quinces and peel them. Then cut them in ਀焀甀愀爀琀攀爀猀 愀渀搀 爀攀洀漀瘀攀 琀栀攀 攀礀攀猀 愀渀搀 琀栀攀 猀攀攀搀猀⸀  吀栀攀渀 挀漀漀欀 琀栀攀洀 椀渀 最漀漀搀 爀攀搀ഊwine and then run them through a strainer. Then take honey and boil it ਀愀 氀漀渀最 琀椀洀攀 愀渀搀 猀欀椀洀 漀昀昀 琀栀攀 猀挀甀洀Ⰰ 愀渀搀 愀昀琀攀爀眀愀爀搀猀 瀀甀琀 礀漀甀爀 焀甀椀渀挀攀猀 椀渀ഊit and stir it very well, and boil it until the honey reduces by half. ਀吀栀攀渀 愀搀搀 栀礀瀀漀挀爀愀猀 瀀漀眀搀攀爀 猀琀椀爀 椀琀 愀最愀椀渀 甀渀琀椀氀 椀琀 挀漀漀氀猀⸀  吀栀攀渀 挀甀琀 椀琀ഊinto pieces and store it." ਀ഊI'm not sure whose translation this is. Again, I'll have to ask my ਀眀椀昀攀✀猀 瀀攀爀洀椀猀猀椀漀渀 琀漀 瀀漀猀琀 栀攀爀 爀攀搀愀挀琀椀漀渀Ⰰ 眀栀椀挀栀 搀攀瀀攀渀搀椀渀最 漀渀 攀砀愀挀琀氀礀 栀漀眀ഊyou cook it produces something ranging from jam to chewy candy to fruit ਀氀攀愀琀栀攀爀⸀  圀攀 栀愀瘀攀 琀眀漀 娀椀瀀ⴀ氀漀挀 戀愀最猀 漀昀 琀栀攀洀 椀渀 琀栀攀 昀爀攀攀稀攀爀 爀椀最栀琀 渀漀眀ഊ(they're very hygroscopic, i.e. if they're out in a humid place they ਀愀戀猀漀爀戀 眀愀琀攀爀 昀爀漀洀 琀栀攀 愀椀爀 愀渀搀 最攀琀 刀䔀䄀䰀䰀夀 匀吀䤀䌀䬀夀⤀⸀ഊ ਀ऀऀऀऀऀ洀愀爀ⴀ䨀漀猀栀甀愀 椀戀渀ⴀ䔀氀攀愀稀愀爀 栀愀ⴀ匀栀愀氀椀戀ഊ Stephen Bloch ਀                                           猀戀氀漀挀栀 愀琀 瀀愀渀琀栀攀爀⸀愀搀攀氀瀀栀椀⸀攀搀甀ഊ http://www.adelphi.edu/~sbloch/ ਀                                        䴀愀琀栀⼀䌀匀 䐀攀瀀琀Ⰰ 䄀搀攀氀瀀栀椀 唀渀椀瘀攀爀猀椀琀礀ഊ ਀ഊFrom: david friedman ਀䐀愀琀攀㨀 吀甀攀Ⰰ ㌀ 䨀甀渀 ㄀㤀㤀㜀 ㄀㔀㨀㈀㜀㨀㔀㔀 ⴀ　㜀　　 ⠀倀䐀吀⤀ഊSubject: Re: SC - Roasted apples! ਀ഊAt 8:48 AM +0000 5/26/97, Jessica Tiffin wrote: ਀㸀䤀✀瘀攀 樀甀猀琀 琀爀愀挀欀攀搀 搀漀眀渀 愀渀搀 搀攀瘀漀甀爀攀搀 愀 挀漀瀀礀 漀昀 琀栀攀 䜀漀漀搀洀愀渀 漀昀 倀愀爀椀猀ഊ>(wonderful stuff). He refers to "roasted apples" in many of his ਀㸀昀攀愀猀琀 洀攀渀甀猀⸀  䤀✀洀 愀猀猀甀洀椀渀最 琀栀愀琀 琀栀椀猀 椀猀 愀 猀琀愀渀搀愀爀搀 猀漀爀琀 漀昀 戀愀欀攀搀ഊ>apple - would anyone know precisely how they were cooked in period? ਀㸀ഊ>Melesine ਀ഊThere is a recipe for baked quinces in Chiquart's cookbook (15th c. French, ਀愀猀 漀瀀瀀漀猀攀搀 琀漀 琀栀攀 䜀漀漀搀洀愀渀✀猀 氀愀琀攀 ㄀㐀琀栀 挀⸀⤀ 愀渀搀 爀漀甀最栀氀礀 琀栀攀 猀愀洀攀 爀攀挀椀瀀攀 昀漀爀ഊquinces or pears ("wardons") in Two Fifteenth Century Cookery Books ਀⠀䔀渀最氀椀猀栀⤀⸀  夀漀甀 栀愀瘀攀 愀 戀漀琀琀漀洀 挀爀甀猀琀Ⰰ 挀漀爀攀 礀漀甀爀 焀甀椀渀挀攀猀 漀爀 眀栀愀琀攀瘀攀爀 昀爀漀洀 琀栀攀ഊtop without breaking through the bottom, put them on the crust, fill with ਀猀甀最愀爀 ⠀愀渀搀 椀渀 琀栀攀 䔀渀最氀椀猀栀Ⰰ 最椀渀最攀爀㬀 漀爀 栀漀渀攀礀 眀椀琀栀 瀀攀瀀瀀攀爀 愀渀搀 最椀渀最攀爀⤀ 愀渀搀 瀀甀琀ഊon a top crust. Bake. Very good, but the pie looks decidedly lumpy. ਀ഊElizabeth ਀ഊ ਀䐀愀琀攀㨀 吀栀甀Ⰰ ㄀㐀 䴀愀礀 ㄀㤀㤀㠀 ㄀㤀㨀㄀㌀㨀㌀㠀 ⬀㄀　　　ഊFrom: Robyn Probert ਀匀甀戀樀攀挀琀㨀 匀䌀 ⴀ 刀䔀㨀 刀攀挀椀瀀攀猀 愀猀 瀀爀漀洀椀猀攀搀 ⠀氀漀渀最⤀ഊ ਀吀伀䴀䌀 㴀 吀栀攀 伀爀椀最椀渀愀氀 䴀攀搀椀琀攀爀爀愀渀攀愀渀 䌀甀椀猀椀渀攀ഊTFCC = Two Fifteenth Century Cookery Books ਀ഊQuinces in general. ਀䜀漀漀搀 漀渀攀猀 愀爀攀 戀爀椀最栀琀 礀攀氀氀漀眀 眀椀琀栀 愀 琀椀渀最攀 漀昀 最爀攀攀渀⸀ 䤀昀 琀栀攀礀 愀爀攀 眀爀椀渀欀氀攀搀 愀琀ഊthe ends they are getting too old. They store pretty well, but will perfume ਀礀漀甀爀 攀渀琀椀爀攀 瀀愀渀琀爀礀 ⠀最漀漀搀⼀戀愀搀⤀⸀ 䈀攀昀漀爀攀 甀猀攀Ⰰ 猀挀爀甀戀 漀昀昀 琀栀攀 戀爀漀眀渀 昀甀稀稀 甀渀搀攀爀ഊthe tap. The easiest way to peel them is to boil, then peel off the fine ਀猀欀椀渀Ⰰ 漀爀 礀漀甀 挀愀渀 甀猀攀 愀 瘀攀最攀琀愀戀氀攀 瀀攀攀氀攀爀⸀ 吀栀攀礀 戀爀漀眀渀 瘀攀爀礀 焀甀椀挀欀氀礀Ⰰ 猀漀 礀漀甀ഊneed to drop them in acidulated water (water + lemon - see prev discussion ਀漀渀 氀椀猀琀⤀⸀ഊ ਀儀甀椀渀挀攀 倀愀猀琀攀 吀伀䴀䌀ഊ ਀吀栀攀 爀攀挀椀瀀椀攀 最椀瘀攀渀 栀攀爀攀 椀猀 愀 焀甀椀渀挀攀 瀀愀猀琀攀 洀愀搀攀 眀椀琀栀 栀漀渀攀礀Ⰰ 眀栀椀挀栀 䤀 栀愀瘀攀 渀漀琀ഊmade successfully. I'll type this in if someone wants it, but here is a ਀爀攀挀椀瀀椀攀 洀愀搀攀 眀椀琀栀 猀甀最愀爀 ⠀漀渀攀 漀昀 洀愀渀礀 䤀 栀愀瘀攀⤀ 眀栀椀挀栀 椀猀 瀀爀攀琀琀礀 攀愀猀礀⸀ 吀栀椀猀 漀渀攀ഊis my version of the one in TOMC, supplied there in place of Barbara ਀匀琀愀渀琀椀挀栀✀猀 甀猀甀愀氀 爀攀搀愀挀琀椀漀渀⸀⸀⸀⸀ഊ ਀吀愀欀攀 ㌀ 焀甀椀渀挀攀猀 愀渀搀 猀挀爀甀戀 漀昀昀 琀栀攀 昀甀稀稀⸀ 倀甀琀 琀栀攀洀 椀渀 愀 瀀愀渀 ⠀椀 氀愀礀攀爀 琀栀椀挀欀⤀ 愀渀搀ഊcover with cold water. Bring to the boil, cover, reduce heat and simmer for ਀㈀ 栀漀甀爀猀⸀ 刀攀洀漀瘀攀 焀甀椀渀挀攀猀 愀渀搀 愀氀氀漀眀 琀漀 挀漀漀氀 ⴀ 猀愀瘀攀 琀栀攀 挀漀漀欀椀渀最 氀椀焀甀椀搀⨀⸀ 伀渀挀攀ഊcook, peel off the fine skin, then break soft flesh away from the gritty ਀挀漀爀攀 ⴀ 猀愀瘀攀 琀栀攀 挀漀爀攀猀⨀⸀ 倀甀爀攀攀⼀戀氀攀渀⼀瀀爀漀挀攀猀猀⸀ 圀攀椀最栀 琀栀攀 瀀甀爀攀攀 愀渀搀 愀搀搀 愀 戀椀琀ഊless than the same weight in sugar. Add 2 cinnamon sticks. Bring to a low ਀戀漀椀氀 昀漀爀 ㌀　 洀椀渀猀Ⰰ 猀琀椀爀爀椀渀最 昀爀攀焀甀攀渀琀氀礀 ⠀一䈀 ⴀ 椀琀 眀椀氀氀 猀瀀椀琀 焀甀椀渀挀攀 渀愀瀀愀氀洀 愀琀ഊyou). Cook until extremely thick or you run out of patience. Remove the ਀挀椀渀渀愀洀漀渀 愀渀搀 瀀甀爀 漀甀琀 漀渀琀漀  琀爀愀礀猀 氀椀渀攀搀 眀椀琀栀 猀椀氀椀挀漀渀 瀀愀瀀攀爀 琀漀 愀戀漀甀琀 ㄀ 挀洀ഊthick (half inch). Cool, then dry out in the sun or a very low oven, then ਀琀甀爀渀 漀甀琀 愀渀搀 搀爀礀 琀栀攀 漀琀栀攀爀 猀椀搀攀⸀ 匀琀漀爀攀 氀愀礀攀爀攀搀 甀瀀 眀椀琀栀 猀甀最愀爀 愀渀搀 戀愀礀 氀攀愀瘀攀猀⸀ഊ ਀⨀䤀 甀猀攀搀 琀漀 琀栀爀漀眀 漀甀琀 琀栀攀 氀椀焀椀搀Ⰰ 戀甀琀 氀愀猀琀 琀椀洀攀 䤀 洀愀搀攀 椀琀 椀渀琀漀 焀甀椀渀挀攀 樀攀氀氀礀 ⴀഊperfectly clear without using a jelly bag! ਀ഊMeasure your liquid (volume) and return to a clean pot. (For 3 quinces I had ਀㜀㔀　 洀氀 漀昀 樀甀椀挀攀⤀ 䄀搀搀 愀戀漀甀琀 愀渀 攀焀甀愀氀 瘀漀氀甀洀攀 漀昀 猀甀最愀爀 愀渀搀 琀栀攀 挀漀爀攀猀 ⠀琀椀攀搀 椀渀ഊfine cloth). Bring to the boil, simmer and skim for about 20 minutes, then ਀爀攀洀漀瘀攀 琀栀攀 挀漀爀攀猀 愀渀搀 搀椀猀挀愀爀搀⸀ 吀甀爀渀 漀昀昀 琀栀攀 栀攀愀琀Ⰰ 愀搀搀 琀栀攀 猀琀爀愀椀渀攀搀 樀甀椀挀攀 漀昀 愀ഊlemon and 150 ml white wine. Skim and pot as usual. Great as a preserve, or ਀琀漀 最氀愀稀攀 愀瀀瀀氀攀 琀愀爀琀猀 眀椀琀栀 昀漀爀 攀砀琀爀愀 昀氀愀瘀漀甀爀⸀ഊ ਀吀漀 戀愀欀攀 焀甀椀渀挀攀 瀀椀攀猀 ⠀吀栀攀 䜀漀漀搀 䠀甀猀眀椀昀攀✀猀 䠀愀渀搀洀愀椀搀Ⰰ ㄀㔀㤀㐀⤀ഊ"Pare them and cut out the core; then perboil them in water till they be ਀琀攀渀搀攀爀㬀 琀栀攀渀 琀愀欀攀 琀栀攀洀 昀漀漀爀琀栀Ⰰ 愀渀搀 氀攀琀 琀栀攀 眀愀琀攀爀 爀甀渀 昀爀漀洀 琀栀攀洀 琀椀氀氀 琀栀攀礀 戀攀ഊdrie. Then put into everie Quince sugar, sinammon and ginger and fill everie ਀瀀椀攀 琀栀攀爀攀眀椀琀栀Ⰰ 愀渀搀 琀栀攀渀 礀漀甀 洀愀礀 氀攀琀 琀栀攀洀 戀愀欀攀 琀栀攀 猀瀀愀挀攀 漀昀 愀渀 栀漀甀爀攀Ⰰ 愀渀搀 猀漀ഊserve them." ਀ഊI guess the coffin is a given in this instance... ਀ഊQuinces Boiled in a Pot (Stewed Quinces in Red Wine) TOMC ਀∀吀愀欀攀 愀 挀愀猀猀攀爀漀氀攀 漀爀 愀 挀漀瘀攀爀攀搀 昀爀礀瀀愀渀⸀ 䄀渀搀 猀攀攀 琀栀愀琀 琀栀攀 氀椀搀 栀愀猀 洀愀渀礀 猀洀愀氀氀ഊholes. It is preferable that the casserole or frying pan be new, so that ir ਀搀漀攀猀渀✀琀 氀攀渀搀 愀 洀攀愀琀礀 昀氀愀瘀漀甀爀⸀ 䄀渀搀 瀀甀琀 琀栀攀 焀甀椀渀挀攀猀 椀渀 琀栀攀 瀀愀渀Ⰰ 栀愀瘀椀渀最 挀氀攀愀渀攀搀ഊthem. And fill it with almonds and cooked [concentrated] wine so that the ਀搀椀猀栀 戀攀挀漀洀攀猀 猀洀漀漀琀栀 愀渀搀 琀栀椀挀欀⸀ 䄀渀搀 眀椀琀栀 琀栀攀 焀甀椀渀挀攀猀 瀀甀琀 猀琀椀挀欀猀 漀昀 挀漀渀渀愀洀漀渀ഊand cloves and nutmeg and mace and grains of paradise. And put this over ਀氀椀瘀攀 挀漀愀氀猀 眀椀琀栀 愀 氀椀琀琀氀攀 栀攀愀琀 愀爀漀甀渀搀 琀栀攀 瀀愀渀Ⰰ 愀渀猀 戀漀椀氀⸀ 䄀渀搀 猀攀攀 琀栀愀琀 椀琀 椀猀ഊcovered. And when cooked, slice them neatly and remove the core. And put ਀琀栀攀洀 漀渀 愀 瀀氀愀琀攀 愀渀搀 猀瀀爀椀渀欀氀攀 眀椀琀栀 猀甀最愀爀 愀渀搀 挀椀渀渀愀洀漀渀 愀渀搀 挀氀漀瘀攀猀⸀∀ഊ ਀儀甀椀渀挀攀猀 ⠀儀甀椀渀挀攀 瀀甀爀攀攀 眀椀琀栀 䄀氀洀漀渀搀猀⤀ 吀伀䴀䌀ഊ"Take quinces, according to the quantity you want to make, and quarter them ਀愀渀搀 爀攀洀漀瘀攀 琀栀攀 挀漀爀攀⸀ 䄀渀搀 琀栀攀渀 瀀攀攀氀 琀栀攀洀Ⰰ 眀愀猀栀 琀栀攀洀 椀渀 挀漀氀搀 眀愀琀攀爀⸀ 䄀渀搀 瀀甀琀ഊthem to boil in cold water. And when they begin to break up, then they are ਀挀漀漀欀攀搀Ⰰ 愀渀搀 琀愀欀攀 琀栀攀洀 漀甀琀 漀昀 琀栀攀 瀀漀琀⸀ 䄀渀搀 最爀椀渀搀 琀栀攀洀 椀渀 愀 洀漀爀琀愀爀⸀ 䄀渀搀 戀氀攀渀搀ഊthem with a little of the cooking liquid and strain through a sieve. And ਀琀栀攀渀 琀愀欀攀 猀攀瘀攀渀 瀀漀甀渀搀猀 漀昀 愀氀洀漀渀搀猀Ⰰ 眀愀猀栀 琀栀攀洀 眀攀氀氀 椀渀 挀漀氀搀 漀爀 氀甀欀攀眀愀爀洀 眀愀琀攀爀ഊand grind them in a mortar. And when they are well ground, blend with warm ਀眀愀琀攀爀 愀渀搀 瀀愀猀猀 琀栀爀漀甀最栀 愀 猀椀攀瘀攀⸀ 䤀昀 椀琀 椀猀 愀 洀攀愀琀ⴀ攀愀琀椀渀最 搀愀礀Ⰰ 甀猀攀 洀攀愀琀 戀爀漀琀栀⸀ഊAnd add this milk to the quinces.. Then put in a pot with all kinds of ਀猀瀀椀挀攀猀Ⰰ 渀愀洀攀氀礀 最椀渀最攀爀 愀渀搀 挀椀渀渀愀洀漀渀 愀渀搀 猀愀昀昀爀漀渀 愀渀搀 最爀愀椀渀猀 漀昀 瀀愀爀愀搀椀猀攀 愀渀搀ഊnutmeg and mace. And if it is a fish-eating day you cannot [ie can't use ਀洀攀愀琀 戀爀漀琀栀 ⴀ 猀瀀椀挀攀猀 愀爀攀 昀椀渀攀℀崀⸀ 圀栀攀渀 椀琀 琀甀爀渀猀 瘀攀爀礀 琀栀椀挀欀 琀甀爀渀 椀琀 椀渀琀漀 戀漀眀氀猀ഊand sprinkle with sugar and cinnamon." ਀ഊPureed Quinces TFCC ਀∀吀愀欀攀 儀甀椀渀挀攀猀Ⰰ ☀ 瀀愀爀攀 栀椀洀 挀氀攀渀攀Ⰰ 挀愀猀琀 栀攀洀 漀渀 愀 瀀漀琀琀攀Ⰰ ☀ 挀愀猀琀攀 琀栀攀爀ⴀ琀漀 眀愀琀攀爀ഊof Rosys; do it over a fyre, & hele it faste, & let it boyle a gode whyle ਀琀礀氀 琀栀攀礀 戀攀渀 渀攀礀猀猀栀攀㬀 ☀ 椀昀 琀栀攀礀 眀漀氀 渀漀琀 渀攀渀 渀礀猀猀栀攀Ⰰ 戀爀愀礀 栀攀洀 椀渀 愀 䴀漀爀琀愀爀ഊsmal, draw hem thorw a straynoure; take gode Mylk of Almyndys, & caste in a ਀瀀漀琀琀攀 ☀ 戀漀礀氀攀 椀琀㬀 琀愀欀攀 眀栀礀琀攀 圀礀渀攀 ☀ 嘀礀渀攀最爀攀Ⰰ 愀渀 挀愀猀琀攀 琀栀攀爀ⴀ琀漀 琀栀攀 䴀礀氀欀攀Ⰰ ☀ഊlet in stonde a whyle, take than a clene canvas, & caste to the creme, & do ਀椀琀 漀瘀攀爀 琀栀攀 昀礀爀攀Ⰰ ☀ 氀愀琀 戀漀礀氀攀㬀 琀愀欀攀 愀 瀀漀爀挀礀漀渀 漀昀 倀漀甀搀攀爀 漀昀 䌀氀漀眀礀猀Ⰰ 漀昀ഊGyngere, of Graynys of Perys, of Euery a porcuon; take Sugre y-now, and ਀匀愀氀琀Ⰰ ☀ 愀 瀀愀爀琀礀 漀昀 匀愀昀昀爀漀甀渀Ⰰ ☀ 愀氀氀攀 洀攀渀最攀 琀漀ⴀ最攀搀攀爀礀猀㬀 ☀ 眀栀攀渀 琀栀漀甀 搀爀攀猀猀礀猀琀ഊforth, plante ot with foyle of Syluer." ਀ഊIn the interests of health, I'd suggest gold leaf decoration rather than silver. ਀ഊRowan ਀ഊ ਀䐀愀琀攀㨀 匀愀琀Ⰰ 　㘀 䨀甀渀 ㄀㤀㤀㠀 ㈀㌀㨀㌀㘀㨀㔀㈀ ⴀ　㔀　　ഊFrom: Philip & Susan Troy ਀匀甀戀樀攀挀琀㨀 刀攀㨀 䨀愀洀猀 渀漀琀 瀀攀爀椀漀搀㼀㼀㼀 ⠀眀愀猀 匀䌀 ⴀ 䴀甀氀戀攀爀爀礀 焀甀攀猀琀椀漀渀⤀ഊ ਀㸀 匀攀瘀攀爀愀氀 礀攀愀爀猀 愀最漀Ⰰ 䤀 猀瀀攀渀琀 愀戀漀甀琀 ㄀㘀 洀漀渀琀栀猀 氀椀瘀椀渀最 椀渀 一漀爀琀栀攀爀渀ഊ> Brazil, and found in the grocery stores a canned product called (in ਀㸀 䔀渀最氀椀猀栀⤀ 最甀愀瘀愀 瀀愀猀琀攀⸀  䤀琀 眀愀猀 愀瀀瀀爀漀砀椀洀愀琀攀氀礀 眀栀愀琀 漀甀爀 䠀椀最栀 倀爀椀攀猀琀ഊ> described, made of guava. It was not as sweet as some preserves I ਀㸀 栀愀瘀攀 栀愀搀Ⰰ 愀渀搀 栀愀搀 琀栀愀琀 最爀愀椀渀礀 最甀愀瘀愀 琀攀砀琀甀爀攀Ⰰ 戀甀琀 䤀 攀渀樀漀礀攀搀 椀琀⸀  吀栀攀礀ഊ> also had banana paste, that I liked even more. Much to my delight, I ਀㸀 栀愀瘀攀 昀漀甀渀搀 琀栀攀 最甀愀瘀愀 瀀愀猀琀攀 ⠀渀漀琀 琀栀攀 戀愀渀愀渀愀Ⰰ 愀氀愀猀 㨀ⴀ⠀ ⤀ 椀渀 琀栀攀 愀爀攀愀 漀昀ഊ> local grocery stores that cater to the hispanic population. The cans ਀㸀 愀爀攀 昀氀愀琀Ⰰ 愀渀搀 愀戀漀甀琀 㘀∀椀渀 搀椀愀洀攀琀攀爀Ⰰ 愀戀漀甀琀 ㈀∀ 琀栀椀挀欀⸀  一漀眀 琀栀愀琀 䤀 欀渀漀眀ഊ> that this approximates medieval preserves, I can pack a can along on ਀㸀 挀愀洀瀀椀渀最 琀爀椀瀀猀 眀椀琀栀 愀 挀氀攀愀爀 挀漀渀猀挀椀攀渀挀攀℀℀ഊ> ਀㸀 吀礀爀挀愀ഊ ਀吀栀攀爀攀✀猀 愀 焀甀椀渀挀攀 瘀愀爀椀攀琀礀 琀栀愀琀 椀猀 洀漀爀攀 漀爀 氀攀猀猀 瀀攀爀昀攀挀琀氀礀 瀀攀爀椀漀搀Ⰰ 昀漀爀 眀栀愀琀ഊmay be the utmost in convenience-food decadence. It's called Queso de ਀䴀攀洀戀爀椀氀氀漀 椀渀 匀瀀愀渀椀猀栀Ⰰ 戀甀琀 䤀 搀漀渀✀琀 欀渀漀眀 眀栀愀琀 椀琀 眀漀甀氀搀 戀攀 椀渀 倀漀爀琀甀最甀攀猀攀⸀ഊAFAIK, guava paste, while certainly tasty and prepared according to a ਀昀愀椀爀氀礀 洀攀搀椀攀瘀愀氀 洀攀琀栀漀搀Ⰰ 椀猀 昀爀漀洀 愀 一攀眀 圀漀爀氀搀 昀爀甀椀琀Ⰰ 椀猀渀✀琀 椀琀㼀 儀甀椀渀挀攀ഊpaste is a little closer to period marmalades, and you can do neat ਀猀琀甀昀昀 氀椀欀攀 洀攀氀琀椀渀最 椀琀 椀渀 愀 搀漀甀戀氀攀 戀漀椀氀攀爀 漀爀 漀琀栀攀爀 瀀愀渀Ⰰ 愀渀搀 瀀漀甀爀椀渀最 椀琀ഊinto a nice mold. I have a big wooden shortbread stamp with a thistle on ਀椀琀Ⰰ 愀渀搀 䤀 眀爀愀瀀 眀愀砀 瀀愀瀀攀爀 愀爀漀甀渀搀 琀栀攀 攀搀最攀猀 琀漀 愀搀搀 搀攀瀀琀栀 琀漀 椀琀⸀ 䤀 甀猀甀愀氀氀礀ഊmake my own quince paste, and cook it slightly thicker, drier, and a tad ਀洀漀爀攀 氀攀愀琀栀攀爀礀 琀栀愀渀 琀栀攀 挀漀洀洀攀爀挀椀愀氀 猀琀甀昀昀Ⰰ 猀漀 椀琀✀猀 攀愀猀椀攀爀 琀漀 爀攀洀漀瘀攀 昀爀漀洀ഊthe mold when it's simply been oiled. For a softer paste, it would ਀瀀爀漀戀愀戀氀礀 戀攀 愀 最漀漀搀 椀搀攀愀 琀漀 漀椀氀 礀漀甀爀 洀漀氀搀 愀渀搀 搀甀猀琀 椀琀 眀椀琀栀 猀甀最愀爀 戀攀昀漀爀攀ഊfilling it with the hot paste. ਀ഊBTW, you will probably see in period recipes for this stuff, an ਀椀渀猀琀爀甀挀琀椀漀渀 琀漀 瀀甀琀 椀琀 甀瀀Ⰰ 漀爀 瀀爀椀渀琀 椀琀Ⰰ 椀渀 戀漀砀攀猀⸀ 䄀渀 䔀氀椀稀愀戀攀琀栀愀渀ഊmarmalade box is made from tin or copper or some such, molded with a ਀瀀愀琀琀攀爀渀 椀渀 爀攀氀椀攀昀Ⰰ 甀猀甀愀氀氀礀 眀椀琀栀 愀 栀椀渀最攀搀 氀椀搀 瀀甀渀挀栀攀搀 昀甀氀氀 漀昀 栀漀氀攀猀Ⰰ 琀漀ഊfacilitate drying of the paste. ਀ഊAdamantius ਀ഊ ਀䐀愀琀攀㨀 䴀漀渀Ⰰ ㄀㤀 䨀愀渀 ㄀㤀㤀㠀 ㄀㈀㨀　㐀㨀㌀㔀 䔀匀吀ഊFrom: LrdRas ਀匀甀戀樀攀挀琀㨀 匀䌀 ⴀ 䐀攀挀氀椀渀攀 漀昀 儀甀椀渀挀攀猀ഊ ਀愀氀礀猀欀 愀琀 椀砀⸀渀攀琀挀漀洀⸀挀漀洀 眀爀椀琀攀猀㨀ഊ ਀㰀㰀 䤀 栀愀搀ഊ run across a number of marmelades made with fruit _other_ than quinces, ਀ 琀栀漀甀最栀 琀栀漀猀攀 眀攀爀攀 椀渀 琀栀攀 氀愀琀攀 ㄀㘀　　猀⸀  匀漀Ⰰ 猀漀洀攀眀栀攀爀攀 愀氀漀渀最 琀栀攀 眀愀礀Ⰰ 琀栀攀ഊ main ingredient changed. >> ਀ഊAccording to Waverly Root, the decline in the use of quinces as a food item ਀漀挀挀甀爀攀搀 愀琀 琀栀攀 猀愀洀攀 琀椀洀攀 挀愀渀攀 猀甀最愀爀 戀攀挀愀洀攀 洀漀爀攀 眀椀搀攀氀礀 愀瘀愀椀氀愀戀氀攀⸀ 䤀琀 猀攀攀洀猀ഊthat with the acquisition of a sweet tooth the sour quince went to the ਀眀愀礀猀椀搀攀⸀ഊ ਀刀愀猀ഊ ਀ഊDate: Sun, 3 May 1998 15:39:54 -0700 ਀䘀爀漀洀㨀 搀愀瘀椀搀 昀爀椀攀搀洀愀渀 㰀搀搀昀爀 愀琀 戀攀猀琀⸀挀漀洀㸀ഊSubject: Re: SC - Quince ਀ഊAt 4:00 PM -0400 5/3/98, Bonne wrote: ਀㸀吀栀攀 氀漀挀愀氀 圀攀氀氀猀瀀爀椀渀最 䜀爀漀挀攀爀礀 栀愀搀 儀甀椀渀挀攀 倀愀猀琀攀 椀渀 琀栀攀 挀栀攀攀猀攀 搀攀瀀愀爀琀洀攀渀琀⸀ 䄀爀攀ഊ>quinces an old or new world fruit? It was a slice of a somewhat jelly like, ਀㸀挀氀攀愀爀 瀀爀攀猀攀爀瘀攀⸀ 圀栀愀琀 眀漀甀氀搀 礀漀甀 搀漀 眀椀琀栀 焀甀椀渀挀攀 瀀愀猀琀攀㼀ഊ ਀儀甀椀渀挀攀 椀猀 愀渀 漀氀搀 眀漀爀氀搀 昀爀甀椀琀Ⰰ 愀渀搀 猀栀漀眀猀 甀瀀 椀渀 瀀攀爀椀漀搀 爀攀挀椀瀀攀猀⸀ 吀栀攀礀 椀渀挀氀甀搀攀ഊrecipes for quince paste. So far as I know, quince paste is a final ਀瀀爀漀搀甀挀琀ⴀⴀ猀漀洀攀琀栀椀渀最 礀漀甀 攀愀琀ⴀⴀ渀漀琀 愀渀 椀渀最爀攀搀椀攀渀琀⸀ഊ ਀䐀愀瘀椀搀⼀䌀愀爀椀愀搀漀挀ഊhttp://www.best.com/~ddfr/ ਀ഊ ਀䐀愀琀攀㨀 䴀漀渀Ⰰ 㐀 䴀愀礀 ㄀㤀㤀㠀 　㤀㨀　㈀㨀　㤀 ⬀㄀　　　 ⠀䔀匀吀⤀ഊFrom: Charles McCathieNevile ਀匀甀戀樀攀挀琀㨀 刀攀㨀 匀䌀 ⴀ 儀甀椀渀挀攀ഊ ਀儀甀椀渀挀攀 瀀愀猀琀攀 椀猀 氀椀欀攀 昀爀甀椀琀 瀀愀琀攀 ⴀ 礀漀甀 瀀甀琀 椀琀 漀渀 戀爀攀愀搀Ⰰ 戀椀挀挀礀猀 漀爀 琀栀攀 攀渀搀ഊof your fingers. And it is one of the best things you can do with quinces ਀ⴀ ⴀ 椀琀 椀猀 甀猀甀愀氀氀礀 猀攀爀椀漀甀猀氀礀 最漀漀搀 昀漀漀搀⸀ഊ ਀䌀栀愀爀氀攀猀 刀愀最渀愀爀ഊ ਀ഊDate: Mon, 04 May 1998 09:28:46 +1000 ਀䘀爀漀洀㨀 刀漀戀礀渀 倀爀漀戀攀爀琀 㰀爀漀戀礀渀⸀瀀爀漀戀攀爀琀 愀琀 氀愀眀瀀漀椀渀琀⸀挀漀洀⸀愀甀㸀ഊSubject: Re: SC - Quince ਀ഊBonne wrote: ਀㸀吀栀攀 氀漀挀愀氀 圀攀氀氀猀瀀爀椀渀最 䜀爀漀挀攀爀礀 栀愀搀 儀甀椀渀挀攀 倀愀猀琀攀 椀渀 琀栀攀 挀栀攀攀猀攀 搀攀瀀愀爀琀洀攀渀琀⸀ 䄀爀攀ഊ>quinces an old or new world fruit? It was a slice of a somewhat jelly like, ਀㸀挀氀攀愀爀 瀀爀攀猀攀爀瘀攀⸀ 圀栀愀琀 眀漀甀氀搀 礀漀甀 搀漀 眀椀琀栀 焀甀椀渀挀攀 瀀愀猀琀攀㼀ഊ ਀䔀愀琀 椀琀℀ 䤀琀 椀猀 眀漀渀搀攀爀昀甀氀 愀猀 愀 猀眀攀攀琀洀攀愀琀 愀渀搀 椀猀 攀砀挀攀氀氀攀渀琀 愀氀猀漀 眀椀琀栀 愀 栀愀爀搀ഊcheese, which is how the spanish eat it. I have recipies if you are interested. ਀ഊQuines are old world and there are many recipies for them, especially in ਀瀀攀爀椀漀搀 䤀琀愀氀椀愀渀 愀渀搀 洀椀搀搀氀攀 攀愀猀琀攀爀渀 猀漀甀爀挀攀猀⸀ഊ ਀刀漀眀愀渀ഊ ਀ഊDate: Sun, 3 May 1998 19:58:54 -0400 ਀䘀爀漀洀㨀 爀攀渀昀爀漀眀 愀琀 猀欀礀氀愀渀搀猀⸀渀攀琀 ⠀䌀椀渀搀礀 刀攀渀昀爀漀眀⤀ഊSubject: Re: SC - Quince ਀ഊ>The local Wellspring Grocery had Quince Paste in the cheese department. Are ਀㸀焀甀椀渀挀攀猀 愀渀 漀氀搀 漀爀 渀攀眀 眀漀爀氀搀 昀爀甀椀琀㼀  䤀琀 眀愀猀 愀 猀氀椀挀攀 漀昀 愀 猀漀洀攀眀栀愀琀 樀攀氀氀礀 氀椀欀攀Ⰰഊ>clear preserve. What would you do with quince paste? ਀㸀ഊ>Bonne ਀ഊThere is a recipe for Quince Paste in Harleian MS. 4016 ,recipe #182, ਀∀䌀栀愀爀攀搀 挀漀渀攀礀猀Ⰰ 漀爀 挀栀愀爀搀眀愀爀搀漀渀∀⸀ 吀栀攀 猀瀀椀挀攀搀 瀀愀猀琀攀 椀猀 猀琀漀爀攀搀 椀渀 愀 戀漀砀 猀琀爀攀眀渀ഊwith powdered ginger & cinnamon. It is used in the recipe for Mawmene ਀⠀䠀愀爀氀⸀ 䴀匀⸀ 㐀　㄀㘀Ⰰ ⌀㤀㤀⤀Ⰰ 眀栀攀爀攀 椀琀 椀猀 搀椀猀猀漀氀瘀攀搀 椀渀 眀椀渀攀 愀渀搀 甀猀攀搀 琀漀 挀漀氀漀爀 ☀ഊflavor a sauce for pheasant. It is also used in Perys en Composte (Harl. ਀㈀㜀㤀Ⰰ ⌀㌀㔀⤀⸀ഊ ਀䌀椀渀搀礀 刀攀渀昀爀漀眀ഊrenfrow at skylands.net ਀䄀甀琀栀漀爀 ☀ 倀甀戀氀椀猀栀攀爀 漀昀 ∀吀愀欀攀 愀 吀栀漀甀猀愀渀搀 䔀最最猀 漀爀 䴀漀爀攀Ⰰ 䄀 䌀漀氀氀攀挀琀椀漀渀 漀昀 ㄀㔀琀栀ഊCentury Recipes" and "A Sip Through Time, A Collection of Old Brewing ਀刀攀挀椀瀀攀猀∀ഊhttp://www.alcasoft.com/renfrow/ ਀ഊ ਀䐀愀琀攀㨀 䴀漀渀Ⰰ 　㐀 䴀愀礀 ㄀㤀㤀㠀 　㄀㨀㐀㔀㨀㐀㌀ 䜀䴀吀ഊFrom: korny at zikzak.net (Kornelis Sietsma) ਀匀甀戀樀攀挀琀㨀 刀攀㨀 匀䌀 ⴀ 儀甀椀渀挀攀ഊ ਀伀渀 匀甀渀Ⰰ 　㌀ 䴀愀礀 ㄀㤀㤀㠀 ㄀㘀㨀　　㨀㐀㤀 ⴀ　㐀　　Ⰰ 䈀漀渀渀攀 眀爀漀琀攀㨀ഊ>The local Wellspring Grocery had Quince Paste in the cheese department. Are ਀㸀焀甀椀渀挀攀猀 愀渀 漀氀搀 漀爀 渀攀眀 眀漀爀氀搀 昀爀甀椀琀㼀  䤀琀 眀愀猀 愀 猀氀椀挀攀 漀昀 愀 猀漀洀攀眀栀愀琀 樀攀氀氀礀 氀椀欀攀Ⰰഊ>clear preserve. What would you do with quince paste? ਀ഊQuinces are indeed an old world fruit. Fresh quinces are similar to pears, ਀攀砀挀攀瀀琀 洀甀挀栀 氀愀爀最攀爀Ⰰ 愀渀搀 礀漀甀 挀愀渀渀漀琀 挀漀渀猀甀洀攀 琀栀攀洀 爀愀眀 ⠀琀栀攀礀 愀爀攀 昀愀爀 琀漀漀ഊtart). Cooked, they are wonderful! ਀ഊAs for the paste - I'm not certain what it is used for these days, but ਀猀漀洀攀琀栀椀渀最 瘀攀爀礀 猀椀洀椀氀愀爀 眀愀猀 甀猀攀搀 愀猀 愀 挀漀渀昀攀挀琀椀漀渀⸀  䤀 栀愀瘀攀 愀 瀀攀爀椀漀搀 爀攀挀椀瀀攀ഊsomewhere for a sweet that involves boiling down mushed quinces, wine, ਀栀漀渀攀礀Ⰰ 愀渀搀 猀瀀椀挀攀猀 甀渀琀椀氀 礀漀甀 栀愀瘀攀 愀 琀栀椀挀欀 瀀愀猀琀攀⸀  伀渀挀攀 椀琀 椀猀 琀栀椀挀欀 攀渀漀甀最栀Ⰰഊyou cut it into squares, roll them in sugar, and eat them. The result is ਀⨀瘀攀爀礀⨀ 琀愀猀琀礀 ⴀ 椀昀 爀愀琀栀攀爀 愀 氀漀琀 漀昀 眀漀爀欀⸀ഊ ਀吀栀攀 昀爀甀椀琀 椀猀 漀渀氀礀 愀瘀愀椀氀愀戀氀攀 椀渀 愀甀琀甀洀渀 栀攀爀攀Ⰰ 愀渀搀 洀愀椀渀氀礀 愀琀 氀愀爀最攀 洀愀爀欀攀琀猀⸀ഊAnd the reason I'm currently very familiar with the fruit is because we ran ਀愀渀 䄀甀琀甀洀渀 昀攀愀猀琀 漀渀 匀愀琀甀爀搀愀礀 ⴀ 爀攀瀀漀爀琀 琀漀 昀漀氀氀漀眀 猀漀漀渀 ⴀ 眀栀椀挀栀 挀漀渀琀愀椀渀攀搀ഊ(among many other things) 26 quinces :) ਀ഊ- -Korny ਀ⴀ ⴀⴀഊWilliam Bekwith MKA Kornelis Sietsma | http://zikzak.net/~korny ਀ഊ ਀䐀愀琀攀㨀 吀甀攀Ⰰ 　㔀 䴀愀礀 ㄀㤀㤀㠀 ㄀㘀㨀㔀㤀㨀　　 ⬀㄀　　　ഊFrom: Robyn Probert ਀匀甀戀樀攀挀琀㨀 刀攀㨀 匀䌀 ⴀ 爀攀㨀瀀攀爀椀漀搀 爀攀挀椀瀀攀猀ഊ ਀吀伀䴀䌀 㴀 吀栀攀 伀爀椀最椀渀愀氀 䴀攀搀椀琀攀爀爀愀渀攀愀渀 䌀甀椀猀椀渀攀ഊTFCC = Two Fifteenth Century Cookery Books ਀ഊQuinces... ਀儀甀椀渀挀攀 倀愀猀琀攀 吀伀䴀䌀ഊQuince Pies (The Good Huswife's Handmaid, 1594) ਀匀琀攀眀攀搀 儀甀椀渀挀攀猀 椀渀 刀攀搀 圀椀渀攀 吀伀䴀䌀ഊQuince puree with Almonds TOMC ਀倀甀爀攀攀搀 儀甀椀渀挀攀猀 吀䘀䌀䌀ഊ ਀䌀氀愀甀搀椀愀 刀漀搀攀渀✀猀 ∀䄀 一攀眀 䈀漀漀欀 漀昀 䴀椀搀搀氀攀 䔀愀猀琀攀爀渀 䘀漀漀搀∀ 洀愀欀攀猀 爀攀昀攀爀攀渀挀攀 琀漀ഊquinces being used in Al Bahgdadi's recipies but does not give an example. ਀倀攀爀栀愀瀀猀 䌀愀爀椀愀搀漀挀 挀愀渀 猀甀瀀瀀氀礀 搀攀琀愀椀氀猀⸀⸀⸀ 䤀渀挀椀搀攀渀琀愀氀氀礀Ⰰ 琀栀椀猀 椀猀 愀渀 攀砀挀攀氀氀攀渀琀ഊbook containing many wonderful period recipies all of which taste fabulous ਀⠀戀甀琀 琀栀攀渀 䤀 氀漀瘀攀 琀栀椀猀 琀礀瀀攀 漀昀 昀漀漀搀⤀⸀ഊ ਀刀漀眀愀渀ഊ ਀ഊDate: Wed, 6 May 1998 02:09:10 -0500 ਀䘀爀漀洀㨀 愀氀氀椀氀礀渀 愀琀 樀甀渀漀⸀挀漀洀 ⠀䰀夀一 䴀 倀䄀刀䬀䤀一匀伀一⤀ഊSubject: SC - Quince honey ਀ഊFor the person who wanted a quince recipe: ਀ഊManny's Quince Honey ਀㔀 氀愀爀最攀 焀甀椀渀挀攀猀                         ㄀　 䌀⸀ ⠀㔀 氀戀猀⤀ 猀甀最愀爀ഊ1 pint boiling water ਀倀愀爀攀 愀渀搀 最爀愀琀攀 焀甀椀渀挀攀猀㬀 搀椀猀猀漀氀瘀攀 猀甀最愀爀 愀渀搀 眀愀琀攀爀 漀瘀攀爀 猀氀漀眀 栀攀愀琀㬀 愀搀搀ഊquinces and cook 15 to 20 min. until clear. When cold, this should be ਀琀栀攀 挀漀渀猀椀猀琀攀渀挀礀 漀昀 栀漀渀攀礀⸀ഊ ਀䴀愀渀渀礀 眀愀猀 洀礀 洀愀琀攀爀渀愀氀 䜀爀愀渀搀洀漀琀栀攀爀ഊThis is not the same as the period confection, but as I remember, it was ਀愀 最漀漀搀 猀瀀爀攀愀搀⸀ഊ ਀䰀愀搀礀 䄀氀氀椀猀漀渀ഊ ਀ഊDate: Fri, 8 May 1998 20:25:11 -0500 ਀䘀爀漀洀㨀 ∀䐀攀挀欀攀爀Ⰰ 吀攀爀爀礀 䐀⸀∀ 㰀吀攀爀爀礀䐀 愀琀 䠀攀愀氀琀栀⸀匀琀愀琀攀⸀伀䬀⸀唀匀㸀ഊSubject: RE: SC - Re: A Paste of Pippins ਀ഊ> To add a data point, the grocery stores around here carry a "marmelada" ਀㸀 昀爀漀洀 愀 倀漀爀琀甀最甀攀猀攀 挀漀洀瀀愀渀礀⸀  䤀琀✀猀 洀愀搀攀 漀昀 焀甀椀渀挀攀猀Ⰰ 愀渀搀 琀栀椀挀欀 攀渀漀甀最栀 琀漀ഊ> slice thinly, almost as stiff as fruit leather. ਀㸀ഊ> mar-Joshua ibn-Eleazar ha-Shalib ਀㸀                                                  匀琀攀瀀栀攀渀 䈀氀漀挀栀ഊ> sbloch at panther.adelphi.edu ਀ഊAs a small aside, to quote Lorna Sass in To The Queen's Taste, ਀ഊ"The word marmalade comes from the Portuguese marmelo, meaning quince and ਀漀爀椀最椀渀愀氀氀礀 爀攀昀攀爀爀椀渀最 琀漀 愀 瀀爀攀猀攀爀瘀攀 漀昀 琀栀椀猀 昀爀甀椀琀⸀  䤀琀 猀漀漀渀 挀愀洀攀 琀漀 洀攀愀渀 愀ഊconfection made with any cooked fruit." ਀ഊBear ਀ഊ ਀䐀愀琀攀㨀 吀甀攀Ⰰ ㄀ 䐀攀挀 ㄀㤀㤀㠀 ㄀㐀㨀㔀㠀㨀　　 ⴀ　㘀　　ഊFrom: Melissa Martines ਀匀甀戀樀攀挀琀㨀 匀䌀 ⴀ 儀甀椀渀挀攀 挀漀渀猀攀爀瘀攀ഊ ਀䌀漀渀猀攀爀瘀攀 漀昀 焀甀椀渀挀攀猀 昀爀漀洀 吀栀攀 䔀渀最氀椀猀栀 䠀漀甀猀攀眀椀昀攀 瀀⸀ ㄀㄀㤀ഊ ਀∀吀愀欀攀 琀眀漀 最愀氀氀漀渀猀 漀昀 昀愀椀爀 眀愀琀攀爀Ⰰ 愀渀搀 猀攀琀 椀琀 漀渀 琀栀攀 昀椀爀攀Ⰰ 愀渀搀 眀栀攀渀 椀琀 椀猀ഊlukewarm, beat the white of five or six eggs, and put them into the water, ਀愀渀搀 猀琀椀爀 椀琀 眀攀氀氀Ⰰ 愀渀搀 琀栀攀渀 氀攀琀 琀栀攀 眀愀琀攀爀 猀攀攀琀栀攀Ⰰ 愀渀搀 眀栀攀渀 椀琀 爀椀猀攀琀栀 甀瀀 愀氀氀ഊon a curd, then scum it off. Take quinces and pare them, and quarter them, ਀愀渀搀 挀甀琀 琀栀攀 挀漀爀攀猀㬀 琀栀攀渀 琀愀欀攀 愀猀 洀愀渀礀 瀀漀甀渀搀 漀昀 礀漀甀爀 焀甀椀渀挀攀猀 愀猀 礀漀甀爀 猀甀最愀爀Ⰰഊand put them into your liquor, and let it boil till your liquor be high ਀挀漀氀漀甀爀攀搀 愀猀 䘀爀攀渀挀栀 眀椀渀攀Ⰰ 愀渀搀 眀栀攀渀 琀栀攀礀 戀攀 瘀攀爀礀 琀攀渀搀攀爀Ⰰ 琀栀攀渀 琀愀欀攀 愀 渀攀眀ഊcanvas clothe fair washed, and strain your quinces through it, with some of ਀礀漀甀爀 氀椀焀甀漀爀Ⰰ 琀栀攀渀 椀昀 礀漀甀 眀椀氀氀 洀愀欀攀 椀琀 瘀攀爀礀 瀀氀攀愀猀愀渀琀Ⰰ 琀愀欀攀 愀 氀椀琀琀氀攀 洀甀猀欀Ⰰ 愀渀搀ഊlay it in rosewater, and put it thereto; the take and seeth it, until it be ਀漀昀 猀甀挀栀 猀甀戀猀琀愀渀挀攀 琀栀愀琀Ⰰ 眀栀攀渀 椀琀 椀猀 挀漀氀搀Ⰰ 椀琀 眀椀氀氀 挀甀琀 眀椀琀栀 愀 欀渀椀昀攀㬀 愀渀搀 琀栀攀渀ഊput it into a fair box, and if you please, lay gold leaf thereon." ਀ഊRedaction: ਀ഊ2 gal water ਀㘀 攀最最 眀栀椀琀攀猀ഊ5 lbs. quinces ਀㔀 氀戀猀 猀甀最愀爀ഊ2 tsp. rosewater ਀ഊBeat egg whites. Add to water. Boil. Simmer for 10-15 minutes, skimming ਀漀昀昀 愀渀礀 猀挀甀洀 琀栀愀琀 爀椀猀攀猀⸀   倀攀攀氀Ⰰ 挀漀爀攀 愀渀搀 焀甀愀爀琀攀爀 琀栀攀 焀甀椀渀挀攀猀⸀  䄀搀搀 焀甀椀渀挀攀猀ഊand sugar to the boiling water. When the water is deep burgundy and the ਀焀甀椀渀挀攀猀 瘀攀爀礀 琀攀渀搀攀爀 ⠀琀栀攀礀 洀甀猀琀 戀漀椀氀 昀漀爀 猀攀瘀攀爀愀氀 栀漀甀爀猀⤀Ⰰ 搀爀愀椀渀 琀栀攀 焀甀椀渀挀攀猀ഊreserving 2-3 cups of the water. Mash the quinces. Add the water back in ਀愀渀搀 琀栀攀 爀漀猀攀眀愀琀攀爀⸀  匀椀洀洀攀爀 漀渀 氀漀眀 栀攀愀琀 昀漀爀 愀戀漀甀琀 愀渀漀琀栀攀爀 ⨀ 栀漀甀爀⸀  倀漀甀爀 椀渀琀漀ഊjars to set. ਀ഊMorgan MacBride ਀ഊ ਀䐀愀琀攀㨀 吀栀甀Ⰰ 㔀 䄀甀最 ㄀㤀㤀㤀 　㠀㨀㄀㤀㨀㄀㠀 ⴀ　㔀　　ഊFrom: "Decker, Terry D." ਀匀甀戀樀攀挀琀㨀 刀䔀㨀 匀䌀 ⴀ 儀甀椀渀挀攀 焀甀攀猀琀椀漀渀ഊ ਀㸀      䴀礀 昀爀甀椀琀猀 愀爀攀 ⨀猀洀愀氀氀攀爀⨀ 琀栀愀渀 瀀攀愀爀猀Ⰰ 愀渀搀 栀愀瘀攀 渀漀 昀甀稀稀Ⰰ 戀甀琀 琀栀攀礀 愀爀攀ഊ> hard as a rock, and when I brought flower sprays into work (I have to prune ਀㸀 椀琀 漀爀 䤀 挀愀渀✀琀 最攀琀 琀栀攀 氀愀眀渀洀漀眀攀爀 甀渀搀攀爀 椀琀⤀Ⰰ 洀礀 戀漀猀猀 猀愀椀搀 ∀圀栀愀琀 愀 瀀爀攀琀琀礀ഊ> color! My quinces are more orange." Is anybody familiar with a variety ਀㸀 漀昀 焀甀椀渀挀攀 氀椀欀攀 洀椀渀攀㼀  䄀爀攀 琀栀攀礀 攀搀椀戀氀攀㼀  䤀 愀猀欀攀搀 琀栀攀 瀀攀爀猀漀渀 䤀 戀漀甀最栀琀 琀栀攀ഊ> house from, but they had no idea (nor about the other trees). ਀㸀ഊ> Sandra Kisner, personaless ਀㸀 猀樀欀㌀ 愀琀 挀漀爀渀攀氀氀⸀攀搀甀ഊ ਀䄀挀挀漀爀搀椀渀最 琀漀 琀栀攀 焀甀椀挀欀 爀攀昀Ⰰ 䜀攀渀甀猀 䌀礀渀搀漀渀椀愀 愀渀搀 最攀渀甀猀 䌀栀愀攀渀漀洀攀氀攀猀 椀渀 琀栀攀 刀漀猀攀ഊfamily are called quinces. Cyndonia oblonga is the edible quince and is ਀琀栀漀爀渀氀攀猀猀⸀  吀栀攀 䌀栀愀攀渀漀洀攀氀攀猀 愀爀攀 琀栀漀爀渀攀搀 愀渀搀 愀爀攀 漀爀渀愀洀攀渀琀愀氀猀 挀漀洀洀漀渀氀礀ഊreferred to as flowering quinces. ਀ഊBear ਀ഊ ਀䐀愀琀攀㨀 吀栀甀Ⰰ 㔀 䄀甀最 ㄀㤀㤀㤀 ㄀㈀㨀　　㨀　㜀 䔀䐀吀ഊFrom: LrdRas at aol.com ਀匀甀戀樀攀挀琀㨀 刀攀㨀 匀䌀 ⴀ 儀甀椀渀挀攀 焀甀攀猀琀椀漀渀ഊ ਀猀樀欀㌀ 愀琀 挀漀爀渀攀氀氀⸀攀搀甀 眀爀椀琀攀猀㨀ഊ<< So it sounds like mine aren't edible. >> ਀ഊWrong. If you manage to get fruit, Japanese quinces are as edible as European ਀漀渀攀猀⸀ഊ ਀䌀栀愀攀渀漀洀攀氀攀猀 猀瀀攀挀椀漀猀愀 漀爀 儀甀椀渀挀攀ഊQuince has an old-fashioned flare, associated with grandmothers' gardens and ਀琀栀攀 栀攀爀漀椀渀攀猀 漀昀 䈀爀椀琀椀猀栀 渀漀瘀攀氀猀⸀ 䤀琀 戀氀漀漀洀猀 攀愀爀氀椀攀爀 椀渀 琀栀攀 礀攀愀爀 琀栀愀渀 渀攀愀爀氀礀 愀渀礀ഊother shrub, bringing color to January borders. They are easy to force for ਀攀愀爀氀礀 昀氀漀眀攀爀椀渀最 椀渀搀漀漀爀猀㨀 樀甀猀琀 瀀甀琀 挀甀琀 戀爀愀渀挀栀攀猀 椀渀 瘀愀猀攀猀 愀渀搀 眀愀琀挀栀 琀栀攀 猀栀漀眀⸀ഊSmash the bottom inch or so of the branches first with a hammer to increase ਀眀愀琀攀爀 椀渀琀愀欀攀⸀ഊ ਀儀甀椀渀挀攀 洀愀欀攀猀 愀 洀漀爀攀 猀甀戀琀氀攀 挀漀渀琀爀椀戀甀琀椀漀渀 琀漀 琀栀攀 猀甀洀洀攀爀 戀漀爀搀攀爀 眀椀琀栀 椀琀猀ഊspeckled fruit. About the size of Ping-Pong balls, they make fine preserves. ਀ഊRas ਀ഊ ਀䐀愀琀攀㨀 吀栀甀Ⰰ 㔀 䄀甀最 ㄀㤀㤀㤀 ㈀㌀㨀㈀㘀㨀㌀㠀 ⴀ　㐀　　ഊFrom: "Robin Carroll-Mann" ਀匀甀戀樀攀挀琀㨀 刀攀㨀 匀䌀 ⴀ 儀甀椀渀挀攀 焀甀攀猀琀椀漀渀ഊ ਀䠀攀爀攀✀猀 愀渀漀琀栀攀爀 焀甀椀渀挀攀 爀攀挀椀瀀攀 琀漀 愀搀搀 琀漀 琀栀攀 挀漀氀氀攀挀琀椀漀渀⸀ഊ ਀吀伀刀吀䄀 䐀䔀 䴀䔀䴀䈀刀䤀䰀䰀伀匀 ⴀⴀ 儀甀椀渀挀攀 琀愀爀琀ഊ ਀匀漀甀爀挀攀㨀 开䰀椀戀爀漀 搀攀氀 䄀爀琀攀 搀攀 䌀漀稀椀渀愀开 ⠀匀瀀愀渀椀猀栀Ⰰ ㄀㔀㤀㤀⤀ഊTranslation: mine ਀ഊSet the quince to roast in the ashes of the coals, then remove the rind ਀眀椀琀栀 眀椀渀攀Ⰰ 漀爀 眀愀琀攀爀Ⰰ 愀渀搀 挀甀琀 椀琀 椀渀 琀栀椀渀 猀氀椀挀攀猀㨀 栀愀瘀攀 琀栀攀 琀愀爀琀 挀愀猀猀攀爀漀氀攀 猀攀琀ഊaside, with your three crusts[1], and the large pancake[2] sprinkled all ਀愀爀漀甀渀搀 眀椀琀栀 猀甀最愀爀Ⰰ 挀椀渀渀愀洀漀渀Ⰰ 愀渀搀 挀氀漀瘀攀猀Ⰰ 愀渀搀 瀀甀琀 琀栀攀 猀氀椀挀攀猀 漀昀 焀甀椀渀挀攀ഊwith raisins, and morsels of lard, and all sprinkled with sugar and ਀挀椀渀渀愀洀漀渀Ⰰ 挀漀瘀攀爀 琀栀攀 琀愀爀琀 眀椀琀栀 愀 琀栀椀挀欀 挀爀甀猀琀Ⰰ 愀渀搀 猀漀洀攀 猀琀爀椀瀀猀 漀昀 挀爀甀猀琀Ⰰഊand cook it in the oven, and serve it hot with sugar and rosewater on ਀琀漀瀀⸀  夀漀甀 挀愀渀 愀搀搀 琀漀 琀栀攀 焀甀椀渀挀攀猀 昀爀攀猀栀 搀愀琀攀猀 挀甀琀 猀洀愀氀氀Ⰰ 愀昀琀攀爀 栀愀瘀椀渀最ഊbeen cooked in wine and sugar, and soaked[3] pine nuts, and some ਀猀氀椀挀攀猀 漀昀 渀攀眀 挀栀攀攀猀攀⸀ഊ ਀嬀㄀崀 吀栀攀 匀瀀愀渀椀猀栀 眀漀爀搀 甀猀攀搀 椀猀 ∀栀漀樀愀氀搀爀攀猀∀Ⰰ 眀栀椀挀栀 椀猀 椀渀 洀漀搀攀爀渀 琀攀爀洀猀 椀猀ഊpuff pastry. The term derives from "hoja", meaning leaf. When I posted ਀琀栀攀 爀攀挀椀瀀攀 昀漀爀 挀愀爀爀漀琀 瀀椀攀Ⰰ 愀 眀栀椀氀攀 戀愀挀欀Ⰰ 䤀 椀渀挀氀甀搀攀搀 愀 爀攀挀椀瀀攀 昀爀漀洀 琀栀攀 猀愀洀攀ഊsource for making hojaldre. The directions made it clear that the ਀昀椀渀椀猀栀攀搀 瀀爀漀搀甀挀琀 眀椀氀氀 瀀甀昀昀 甀瀀 椀渀琀漀 洀愀渀礀 ∀氀攀愀瘀攀猀∀⸀ഊ[2] the word is "tortillon". In Iberian Spanish, "torta" is a cake and ਀∀琀漀爀琀椀氀氀愀∀ 洀攀愀渀猀 愀 瀀愀渀挀愀欀攀 漀爀 愀渀 漀洀氀攀琀琀攀㬀 琀栀攀 ⴀ漀渀 猀甀昀昀椀砀 搀攀渀漀琀攀猀ഊsomething large or substantial. ਀嬀㌀崀 吀栀攀 氀椀焀甀椀搀 椀猀 渀漀琀 猀瀀攀挀椀昀椀攀搀Ⰰ 戀甀琀 琀栀攀爀攀 愀爀攀 洀愀渀礀 匀瀀愀渀椀猀栀 爀攀挀椀瀀攀猀 漀昀ഊthis period which call for soaking whole spices and other ingredients in ਀爀漀猀攀眀愀琀攀爀 漀瘀攀爀渀椀最栀琀⸀ഊ ਀䤀 眀漀甀氀搀 椀渀琀攀爀瀀爀攀琀 琀栀攀 ∀琀栀爀攀攀 挀爀甀猀琀猀∀ 愀猀 戀攀椀渀最 愀 氀愀爀最攀 戀漀琀琀漀洀 挀爀甀猀琀ഊsprinkled with sugar and spices, and a thick top crust, sealed on the ਀攀搀最攀猀 眀椀琀栀 猀琀爀椀瀀猀 挀甀琀 昀爀漀洀 琀栀攀 琀栀椀爀搀 瀀椀攀挀攀 漀昀 挀爀甀猀琀⸀ഊ ਀䈀爀椀最栀椀搀ഊ ਀䰀愀搀礀 䈀爀椀最栀椀搀 渀椀 䌀栀椀愀爀愀椀渀ഊSettmour Swamp, East (NJ) ਀ഊ ਀䐀愀琀攀㨀 䘀爀椀Ⰰ ㈀㘀 一漀瘀 ㄀㤀㤀㤀 ㈀㄀㨀㔀㤀㨀㌀㌀ ⴀ　㘀　　ഊFrom: "RANDALL DIAMOND" ਀匀甀戀樀攀挀琀㨀 匀䌀 ⴀ 䴀愀爀洀愀氀愀搀攀ഊ ਀䄀猀 䤀 栀愀瘀攀 渀漀琀 戀攀攀渀 瀀爀椀瘀礀 琀漀 瀀爀攀瘀椀漀甀猀 琀漀瀀椀挀猀Ⰰഊbeing newly arrived, I would like to ask whether ਀洀愀爀洀愀氀愀搀攀猀 愀爀攀 漀昀 椀渀琀攀爀攀猀琀⸀  匀椀渀挀攀 琀栀攀 猀攀愀猀漀渀愀氀ഊavailabilty of affordable quinces is upon us all, ਀䤀 眀漀甀氀搀 攀渀琀攀爀琀愀椀渀 搀椀猀挀甀猀猀椀漀渀 漀昀 瀀攀爀椀漀搀 洀愀爀洀愀氀愀搀攀猀⸀ഊPersonally, I have made several batches over the ਀瀀愀猀琀 昀攀眀 礀攀愀爀猀 漀昀 䌀漀渀搀漀椀最渀愀挀 愀渀搀 䌀栀愀爀搀攀焀甀礀渀挀攀ഊaccording to recipies circa 1394 and circa 1444. ਀吀栀攀 瀀爀漀戀氀攀洀 漀昀 洀愀欀椀渀最 琀栀椀猀 攀砀挀攀氀氀攀渀琀 昀漀漀搀 椀猀 洀愀椀渀氀礀ഊits expense. For no small reason was this a favoured ਀最椀昀琀 琀漀 渀漀戀氀攀猀㬀 琀栀攀 栀漀渀攀礀 愀渀搀 爀攀搀 眀椀渀攀 眀愀猀 瀀爀漀栀椀戀愀琀椀瘀攀氀礀ഊcostly. A real jewel of a book on this subject is ਀吀䠀䔀 䈀伀伀䬀 伀䘀 䴀䄀刀䴀䄀䰀䄀䐀䔀Ⰰ 䌀⸀ 䄀渀渀攀 圀椀氀猀漀渀Ⰰ 匀琀⸀ഊMartins, NY, 1985. ਀ഊThe key step in making affordable Condoignac and ਀挀栀愀爀搀攀焀甀礀攀渀挀攀猀 椀猀 昀椀渀搀椀渀最 挀栀攀愀瀀 焀甀椀渀挀攀猀⸀  夀漀甀 渀攀攀搀ഊa lot of them and at $2.00 each in the specialty fruit ਀猀攀挀琀椀漀渀 漀昀 䬀爀漀最攀爀猀Ⰰ 椀琀 栀甀爀琀猀⸀  匀挀漀瀀攀 漀甀琀 猀琀漀爀攀猀 眀栀椀挀栀ഊhave a overstock of them (few mundanes have the ਀猀攀渀猀攀 琀漀 欀渀漀眀 琀栀愀琀 礀漀甀 挀愀渀✀琀 攀愀琀 愀渀 甀渀挀漀漀欀攀搀 焀甀椀渀挀攀⤀⸀ഊHence, the produce manager usually has the dilemma ਀漀昀 愀 眀爀椀渀欀氀椀渀最Ⰰ 甀渀猀愀氀攀愀戀氀攀 昀爀甀椀琀 ⠀眀栀椀挀栀 眀愀猀 氀愀爀最攀氀礀 甀渀猀愀氀愀戀氀攀ഊin its perfection anyway). I have offered to buy out all ਀漀昀 琀栀攀 甀渀猀愀氀愀戀氀攀 猀琀漀挀欀 ⠀猀琀椀氀氀 瀀攀爀昀攀挀琀氀礀 甀猀愀戀氀攀⤀ 愀渀搀 甀猀甀愀氀氀礀 最攀琀ഊget 30 pounds or so at 10 cents on the dollar. This makes ਀椀琀 瀀漀猀猀椀戀氀攀 愀琀 氀攀愀猀琀 昀漀爀 猀攀瘀攀爀愀氀 挀漀漀欀猀 琀漀 瀀漀漀氀 琀栀攀椀爀 爀攀猀漀甀挀攀猀ഊto make this delish dish. It is a magnificant 12th Night gift ਀琀漀 琀栀攀 氀漀挀愀氀 琀椀渀 栀愀琀猀℀  夀漀甀 挀愀渀✀琀 猀挀椀洀瀀 漀渀 琀栀攀 栀漀渀攀礀 愀渀搀 眀椀渀攀ഊtoo much and have a tasty result. It also takes forever(!!) to ਀爀攀搀甀挀攀 愀氀氀 琀栀愀琀 眀椀渀攀Ⰰ 瀀甀氀瀀 愀渀搀 栀漀渀攀礀 搀漀眀渀 琀漀 琀栀攀 挀漀渀猀椀猀琀愀渀挀礀ഊof a stiff but still soft peanut brittle. ਀ഊAkim Yaroslavich ਀ഊ ਀䐀愀琀攀㨀 匀愀琀Ⰰ ㈀㜀 一漀瘀 ㄀㤀㤀㤀 　㜀㨀㐀㄀㨀㌀㔀 ⴀ　㔀　　ഊFrom: Philip & Susan Troy ਀匀甀戀樀攀挀琀㨀 刀攀㨀 匀䌀 ⴀ 䴀愀爀洀愀氀愀搀攀ഊ ਀匀琀攀昀愀渀 氀椀 刀漀甀猀 眀爀漀琀攀㨀ഊ> While we have discussed marmalades here before, I don't ਀㸀 爀攀洀攀洀戀攀爀 愀渀礀 洀攀渀琀椀漀渀 漀昀 琀栀攀洀 戀攀椀渀最 琀栀椀猀 攀愀爀氀礀 漀爀 甀猀椀渀最ഊ> honey instead of sugar so this is interesting. ਀ഊSee Le Menagier de Paris, and I think also some of the 14th-century ਀䔀渀最氀椀猀栀 猀漀甀爀挀攀猀Ⰰ 昀漀爀 攀愀爀氀礀 挀漀琀椀最渀愀挀 爀攀挀椀瀀攀猀 甀猀椀渀最 栀漀渀攀礀⸀ 吀栀攀 爀攀愀猀漀渀 礀漀甀ഊprobably don't think of marmalade being that early might be that the ਀眀漀爀搀 洀愀爀洀愀氀愀搀攀 搀漀攀猀渀✀琀 猀攀攀洀 琀漀 琀甀爀渀 甀瀀 椀渀 琀栀攀 甀猀甀愀氀 䘀爀攀渀挀栀Ⰰ 䔀渀最氀椀猀栀 愀渀搀ഊItalian sources until late period. As far as I know, offhand, anyway. ਀䈀甀琀 琀栀攀爀攀 愀爀攀 猀攀瘀攀爀愀氀 挀漀琀椀最渀愀挀 爀攀挀椀瀀攀猀Ⰰ 甀渀搀攀爀 瀀栀漀渀攀琀椀挀愀氀氀礀 猀椀洀椀氀愀爀 戀甀琀ഊvariously spelled names, in some of the more mainstream "medieval" ਀猀漀甀爀挀攀猀⸀ 䄀渀搀 琀栀攀爀攀✀猀 愀 氀漀瘀攀氀礀 瀀椀挀琀甀爀攀 漀昀 愀 眀栀攀攀氀 漀昀 挀漀琀椀最渀愀挀Ⰰ 愀ഊspecialty of the town of Orleans, complete with an embossed picture of ਀琀栀攀 䴀愀椀搀 漀昀 伀爀氀攀愀渀猀Ⰰ 椀渀 琀栀攀 䰀愀渀最⼀䄀洀攀爀椀挀愀渀 攀搀椀琀椀漀渀 漀昀 琀栀攀 䰀愀爀漀甀猀猀攀ഊGastronomique. ਀ഊ> > I have offered to buy out all ਀㸀 㸀 漀昀 琀栀攀 甀渀猀愀氀愀戀氀攀 猀琀漀挀欀 ⠀猀琀椀氀氀 瀀攀爀昀攀挀琀氀礀 甀猀愀戀氀攀⤀ 愀渀搀 甀猀甀愀氀氀礀 最攀琀ഊ> > get 30 pounds or so at 10 cents on the dollar. ਀㸀ഊ> This is an interesting idea, but I don't think I've ever seen ਀㸀 焀甀椀渀挀攀猀 椀渀 洀礀 氀漀挀愀氀 最爀漀挀攀爀礀 猀琀漀爀攀猀⸀ 䄀氀琀栀漀甀最栀 猀椀渀挀攀 䤀✀洀 渀漀琀ഊ> really sure what they look like, I may be overlooking them. ਀ഊSorta like mutant yellow pears, maybe a bit like giant rosehips. Longer ਀琀栀愀渀 愀渀 愀瀀瀀氀攀Ⰰ 戀甀琀 猀栀漀爀琀攀爀⼀眀椀搀攀爀 琀栀愀渀 愀 瀀攀愀爀Ⰰ 猀氀椀最栀琀氀礀 戀甀洀瀀礀Ⰰ 栀愀爀搀ഊyellowish fruits clearly related to apples and pears, with a slight down ਀漀渀 琀栀攀 猀欀椀渀Ⰰ 愀 氀椀琀琀氀攀 氀椀欀攀 瀀攀愀挀栀昀甀稀稀Ⰰ 戀甀琀 氀攀猀猀 瀀爀漀渀漀甀渀挀攀搀Ⰰ 愀渀搀 琀栀愀琀ഊtends to come off by the time the fruit gets to market. ਀ഊI remember making a large cotignac Godzilla for the coronation feast of ਀䠀漀爀椀挀 愀渀搀 䰀攀愀栀 ⠀䨀攀攀稀Ⰰ 眀愀猀 琀栀愀琀 琀攀渀 礀攀愀爀猀 愀最漀 愀氀爀攀愀搀礀㼀⤀㬀 琀栀愀琀 眀愀猀 欀椀渀搀愀 昀甀渀⸀ഊ ਀䄀搀愀洀愀渀琀椀甀猀ഊ ਀ഊDate: Sat, 27 Nov 1999 19:00:03 -0600 ਀䘀爀漀洀㨀 ∀刀䄀一䐀䄀䰀䰀 䐀䤀䄀䴀伀一䐀∀ 㰀爀椀渀最漀昀欀椀渀最猀 愀琀 洀椀渀搀猀瀀爀椀渀最⸀挀漀洀㸀ഊSubject: SC - Quinces ਀ഊPeldyn wrote: ਀㰀儀甀椀渀挀攀猀㼀 䠀洀洀洀⸀⸀⸀⸀ 猀漀洀攀 瀀攀漀瀀氀攀 甀瀀 琀栀攀 爀漀愀搀 ഊhard to peel, how _does_ one tell if a quince is ripe? ਀ഊIt smells even more like an apple than usual--and much more like an ਀愀瀀瀀氀攀 琀栀愀渀 愀渀 愀瀀瀀氀攀 搀漀攀猀⸀ഊ ਀䐀愀瘀椀搀 䘀爀椀攀搀洀愀渀ഊ ਀ഊDate: Sat, 29 Apr 2000 23:53:48 EDT ਀䘀爀漀洀㨀 䌀䈀氀愀挀欀眀椀氀氀 愀琀 愀漀氀⸀挀漀洀ഊSubject: Re: SC - Re: SC: Quince fruit ਀ഊringofkings at mindspring.com writes: ਀㸀  圀栀漀愀℀  夀攀愀栀Ⰰ 琀漀洀愀琀漀攀猀 愀渀搀 攀最最瀀氀愀渀琀猀 愀爀攀 椀渀 琀栀攀 渀椀最栀琀猀栀愀搀攀ഊ> family tree, but quinces certainly are NOT! Entirely different ਀㸀  戀漀琀愀渀椀挀愀氀 戀爀愀渀挀栀⸀   吀栀攀礀 愀爀攀 琀爀攀攀猀Ⰰ 渀漀琀 栀攀爀戀愀挀攀漀甀猀 瘀攀最攀琀愀戀氀攀猀⸀ഊ> They are closely related to apples and pears and are of an origin ਀㸀  椀渀 䄀猀椀愀 洀椀渀漀爀⸀   ഊ ਀吀栀攀礀 愀爀攀 愀氀猀漀 琀栀攀 洀愀椀渀 椀渀最爀攀搀椀攀渀琀 椀渀 愀 搀攀氀椀挀椀漀甀猀 瀀攀爀椀漀搀⠀㼀⤀ 猀眀攀攀琀洀攀愀琀 挀愀氀氀攀搀 ഊcotignac. I plan on making some using canned quince paste (as soon as I can ਀昀椀渀搀 椀琀⤀Ⰰ 戀甀琀 䤀 愀洀 渀漀琀 猀甀爀攀 栀漀眀 琀栀椀猀 眀椀氀氀 挀漀洀瀀愀爀攀 琀漀 琀栀攀 昀爀攀猀栀 猀琀甀昀昀⸀  匀漀 ഊlong as there has not been too much processing or preservatives added, I ਀琀栀椀渀欀 椀琀 猀栀漀甀氀搀 眀漀爀欀 漀欀愀礀⸀ഊ ਀䈀愀氀琀栀愀稀愀爀 漀昀 䈀氀愀挀欀洀漀漀爀ഊ ਀ഊDate: Sun, 30 Apr 2000 00:40:00 EDT ਀䘀爀漀洀㨀 䌀䈀氀愀挀欀眀椀氀氀 愀琀 愀漀氀⸀挀漀洀ഊSubject: Re: SC - Quince Pastes ਀ഊpiglet006 at globalfreeway.com.au writes: ਀㸀 唀渀昀漀爀琀甀渀愀琀攀氀礀Ⰰ 琀栀攀爀攀 椀猀 渀漀 爀攀搀愀挀琀椀漀渀 愀渀搀 ⠀漀琀栀攀爀ഊ> people's objections aside *grin*) I am not happy reacting my own recipes ਀㸀  礀攀琀⸀  䐀漀攀猀 愀渀礀漀渀攀 漀甀琀 琀栀攀爀攀 栀愀瘀攀 愀 爀攀搀愀挀琀椀漀渀㼀 ഊ ਀䤀 栀愀瘀攀 愀 爀攀挀椀瀀攀 昀漀爀 挀漀琀椀最渀愀挀 昀爀漀洀 琀栀攀 䰀愀爀漀甀猀猀攀 䜀愀猀琀爀漀渀漀洀椀焀甀攀⸀  䤀 愀洀 渀漀琀 猀甀爀攀 ഊwhere the source material came from, but I have used the recipe in the past, ਀愀渀搀 椀琀 眀漀爀欀猀 瘀攀爀礀 眀攀氀氀 愀猀 眀爀椀琀琀攀渀⸀ഊ ਀䌀漀琀椀最渀愀挀ഊ ਀圀愀猀栀 愀渀搀 瀀攀攀氀 猀漀洀攀 焀甀椀渀挀攀猀㬀 爀攀洀漀瘀攀 琀栀攀 猀攀攀搀猀 愀渀搀 琀椀攀 琀栀攀洀 椀渀 愀 猀洀愀氀氀 瀀椀攀挀攀 漀昀 ഊmuslin. Cut the quinces into quarters and place them in a pan with 4 oz ਀眀愀琀攀爀 瀀攀爀 ㈀ ㄀⼀㐀 氀戀猀 漀昀 昀爀甀椀琀Ⰰ 琀漀最攀琀栀攀爀 眀椀琀栀 琀栀攀 猀攀攀搀猀 椀渀 洀甀猀氀椀渀⸀  䌀漀漀欀 漀瘀攀爀 愀 ഊlow heat until the quinces are soft and squeeze the bag of seeds to obtain ਀琀栀攀 洀愀砀椀洀甀洀 昀氀愀瘀漀爀⸀  刀攀洀漀瘀攀 琀栀攀 猀攀攀搀 愀渀搀 爀攀搀甀挀攀 琀栀攀 瀀甀氀瀀 琀漀 愀 瀀甀爀攀攀 ⠀䤀 甀猀攀 愀 ഊfood processor). ਀ഊWeigh the puree and pour it into a pan with 1 3/4 cups sugar to each 2 cups ਀瀀甀爀攀攀⸀  刀攀搀甀挀攀 琀栀攀 瀀甀爀攀攀Ⰰ 猀琀椀爀爀椀渀最 挀漀渀猀琀愀渀琀氀礀Ⰰ 甀渀琀椀氀 愀 猀洀愀氀氀 戀愀氀氀 漀昀 椀琀 眀椀氀氀 ഊhold its shape. Spread the paste evenly on an oiled baking tray and leave to ਀搀爀礀 漀甀琀Ⰰ 瀀爀攀昀攀爀愀戀氀礀 椀渀 愀 瘀攀爀礀 挀漀漀氀 漀瘀攀渀 ⠀䤀 氀攀琀 椀琀 搀爀礀 漀甀琀 漀渀 琀栀攀 挀漀甀渀琀攀爀Ⰰ ഊvery loosely covered in cheesecloth). Cut the paste into squares and coat ਀眀椀琀栀 猀甀最愀爀⸀  倀愀挀欀 椀渀琀漀 戀漀砀攀猀Ⰰ 猀攀瀀攀爀愀琀椀渀最 琀栀攀 氀愀礀攀爀猀 眀椀琀栀 猀栀攀攀琀 漀昀 眀愀砀攀搀 瀀愀瀀攀爀 ഊor parchment, and store in a dry place. ਀ഊRather than spreading the paste out onto a cookie sheet, I pack it into ਀氀椀琀琀氀攀 眀漀漀搀攀渀 漀爀 瀀氀愀猀琀椀挀 戀漀砀攀猀 眀栀椀挀栀 䤀 栀愀瘀攀 瘀攀爀礀 氀椀最栀琀氀礀 漀椀氀攀搀 愀渀搀 猀甀最愀爀攀搀⸀  ഊThis makes a nicer presentation, I think. ਀ഊBalthazar of Blackmoor ਀⠀眀栀漀 樀甀猀琀 最漀琀 愀渀 愀渀猀眀攀爀 琀漀 琀栀攀 焀甀攀猀琀椀漀渀 ∀椀猀 挀漀琀椀最渀愀挀 瀀攀爀椀漀搀㼀∀⤀ഊ ਀ഊDate: Sun, 30 Apr 2000 16:41:20 EDT ਀䘀爀漀洀㨀 愀氀氀椀氀礀渀 愀琀 樀甀渀漀⸀挀漀洀ഊSubject: Re: SC - Quince Pastes (long answer) ਀ഊGwynydd, ਀ഊI looked up La Varenne, and it isn't the same wording, but the methods ਀愀爀攀 瀀爀攀琀琀礀 洀甀挀栀 琀栀攀 猀愀洀攀Ⰰ 猀漀 礀漀甀 栀愀瘀攀 愀 爀攀挀椀瀀攀 琀栀愀琀 眀愀猀 甀猀攀搀 愀琀 氀攀愀猀琀 椀渀ഊlate period in several places. ਀ഊThis is a good one for you to begin to 'play' with. ਀ഊ"To make quince pastes. Take quinces and peel them. Then cut them in ਀焀甀愀爀琀攀爀猀 愀渀搀 爀攀洀漀瘀攀 琀栀攀 攀礀攀猀 愀渀搀 琀栀攀 猀攀攀搀猀⸀ ഊ1. clean your quinces, and get them ready to cook. ਀ഊThen cook them in good red wine and then run them through a strainer. ਀㈀⸀  瀀甀琀 琀栀攀 焀甀椀渀挀攀 瀀椀攀挀攀猀 椀渀 愀 渀漀渀ⴀ爀攀愀挀琀椀瘀攀 瀀漀琀 ⠀最氀愀猀猀Ⰰ 猀琀愀椀渀氀攀猀猀 猀琀攀攀氀Ⰰഊetc. I bet you can do this in your microwave) Just cover with red wine. ਀ 䐀伀一✀吀 最攀琀 琀栀攀 挀栀攀愀瀀攀猀琀 礀漀甀 挀愀渀 昀椀渀搀ⴀⴀ礀漀甀 眀漀渀✀琀 氀椀欀攀 琀栀攀 爀攀猀甀氀琀猀⸀  圀栀攀渀ഊmoney is a problem, get the cheapest you can drink. I learned this the ਀栀愀爀搀 眀愀礀⸀  䈀爀椀渀最 琀漀 愀 戀漀椀氀Ⰰ 琀栀攀渀 氀漀眀攀爀 栀攀愀琀 愀渀搀 挀漀漀欀 甀渀琀椀氀 瘀攀爀礀 琀攀渀搀攀爀⸀ ഊCheck a mundane cook book for cooking directions for a similar fruit, try ਀琀栀愀琀Ⰰ 愀渀搀 挀栀攀挀欀 漀昀琀攀渀⸀  匀琀椀爀 眀椀琀栀 愀 眀漀漀搀攀渀 猀瀀漀漀渀 ⠀渀漀渀ⴀ爀攀愀挀琀椀瘀攀⤀⸀  䴀愀猀栀ഊyour quinces. How much wine you leave in is up to you--but you don't ਀眀愀渀琀 琀栀攀猀攀 琀漀 戀攀 搀爀礀㨀 礀漀甀 栀愀瘀攀 琀漀 最攀琀 琀栀攀洀 琀栀爀漀甀最栀 愀 猀琀爀愀椀渀攀爀⸀  唀猀攀 愀ഊfood processor if you have one. Then strain. I forget how fibrous a ਀焀甀椀渀挀攀 椀猀Ⰰ 椀琀 洀愀礀 戀攀 琀栀攀 爀攀愀猀漀渀 礀漀甀 眀愀渀琀 琀漀 猀琀爀愀椀渀⸀  夀漀甀 愀爀攀 氀漀漀欀椀渀最 昀漀爀ഊsomething like absolutely smooth applesauce, by now. ਀ഊThen take honey and boil it ਀愀 氀漀渀最 琀椀洀攀 愀渀搀 猀欀椀洀 漀昀昀 琀栀攀 猀挀甀洀Ⰰ 愀渀搀 愀昀琀攀爀眀愀爀搀猀 瀀甀琀 礀漀甀爀 焀甀椀渀挀攀猀 椀渀ഊit and stir it very well, and boil it until the honey reduces by half. ਀㌀⸀  䤀昀 礀漀甀 戀甀礀 栀漀渀攀礀 椀渀 琀栀攀 猀琀漀爀攀Ⰰ 礀漀甀 洀愀礀 渀漀琀 栀愀瘀攀 琀漀 最漀 琀栀爀漀甀最栀 琀栀攀ഊboil and skim process, but if you have bees or are getting it from a ਀氀漀挀愀氀 昀愀爀洀攀爀Ⰰ 礀漀甀 眀愀渀琀 琀栀攀 戀攀攀ⴀ戀椀琀猀 愀渀搀 攀砀挀攀猀猀 猀琀愀爀挀栀 漀甀琀 漀昀 椀琀⸀  䄀最愀椀渀Ⰰഊbring to a boil--very carefully--because sugar boils up and over fast and ਀洀愀欀攀猀 愀 爀攀愀氀氀礀 渀愀猀琀礀 戀甀爀渀℀  䰀漀眀攀爀 栀攀愀琀 琀漀 愀 氀漀眀 戀漀椀氀 漀爀 氀攀猀猀Ⰰ 猀琀椀爀ഊconstantly until you have half the volume in the pot that you started ਀眀椀琀栀⸀ഊ ਀吀栀攀渀 愀搀搀 栀礀瀀漀挀爀愀猀 瀀漀眀搀攀爀 猀琀椀爀 椀琀 愀最愀椀渀 甀渀琀椀氀 椀琀 挀漀漀氀猀⸀ഊ4. Redon et al give the following for hypocras powder: 1 rounded ਀琀攀愀猀瀀漀漀渀 最爀漀甀渀搀 挀椀渀渀愀洀漀渀Ⰰ  ㄀ 爀漀甀渀搀攀搀 琀攀愀猀瀀漀漀渀 最爀漀甀渀搀 最椀渀最攀爀Ⰰ ㄀ 猀洀愀氀氀ഊpiece dred galangal. Grind if necessary. ਀ഊ Then cut it into pieces and store it." >> ਀ഊThis is probably going to be sticky--of course, you could leave it on the ਀挀漀甀渀琀攀爀 甀渀琀椀氀 礀漀甀 栀愀搀 渀漀琀栀椀渀最 戀甀琀 猀琀椀挀欀礀 戀爀椀挀欀 戀椀琀猀Ⰰ 戀甀琀 䤀 搀漀渀✀琀 琀栀椀渀欀ഊthis is what you are going for. ;-) It may dry into a smooth fruit ਀氀攀愀琀栀攀爀 琀栀愀琀 眀漀渀✀琀 戀攀 栀愀爀搀 琀漀 猀琀漀爀攀 漀爀 栀愀渀搀氀攀⸀  䤀渀 洀漀搀攀爀渀 琀椀洀攀猀Ⰰ 猀甀挀栀ഊconfections are un-stickied with powdered sugar before storing in glass ਀樀愀爀猀⸀  夀漀甀 搀攀挀椀搀攀 栀漀眀 瀀攀爀椀漀搀 礀漀甀 眀愀渀琀 琀漀 戀攀⸀ഊ ਀一漀眀Ⰰ 䤀 挀愀渀✀琀 最椀瘀攀 礀漀甀 愀戀猀漀氀甀琀攀 焀甀愀渀琀椀琀椀攀猀Ⰰ 戀攀挀愀甀猀攀 䤀 搀漀渀✀琀 欀渀漀眀 栀漀眀 洀甀挀栀ഊcut up quince you will have, or the size and shape of your pot. Similar ਀爀攀愀猀漀渀猀 昀漀爀 渀漀琀 最椀瘀椀渀最 猀甀挀栀 琀栀椀渀最猀 椀渀 瀀攀爀椀漀搀 猀漀甀爀挀攀猀⸀  䤀昀 礀漀甀 挀愀渀 爀愀椀猀攀ഊducks, you can stir the quinces in honey. We have faith in you! Cook ਀愀眀愀礀Ⰰ 愀渀搀 氀攀琀 甀猀 欀渀漀眀 栀漀眀 椀琀 琀甀爀渀猀 漀甀琀⸀  ഊ ਀刀攀最愀爀搀猀ⰀഊAllison, allilyn at juno.com ਀ഊ ਀䐀愀琀攀㨀 匀甀渀Ⰰ ㌀　 䄀瀀爀 ㈀　　　 ㄀㜀㨀㈀㤀㨀㄀㤀 ⴀ　㠀　　ഊFrom: Kerri Canepa ਀匀甀戀樀攀挀琀㨀 刀攀㨀 匀䌀 ⴀ 儀甀椀渀挀攀 倀愀猀琀攀猀 ⠀氀漀渀最 愀渀猀眀攀爀⤀ഊ ਀刀攀昀攀爀爀椀渀最 琀漀 琀栀攀 瀀爀攀瀀愀爀愀琀椀漀渀 漀昀 焀甀椀渀挀攀猀㨀ഊ ਀㸀㄀⸀  挀氀攀愀渀 礀漀甀爀 焀甀椀渀挀攀猀Ⰰ 愀渀搀 最攀琀 琀栀攀洀 爀攀愀搀礀 琀漀 挀漀漀欀⸀ഊ> ਀㸀吀栀攀渀 挀漀漀欀 琀栀攀洀 椀渀 最漀漀搀 爀攀搀 眀椀渀攀 愀渀搀 琀栀攀渀 爀甀渀 琀栀攀洀 琀栀爀漀甀最栀 愀 猀琀爀愀椀渀攀爀⸀ ഊ>2. put the quince pieces in a non-reactive pot (glass, stainless steel, ਀㸀攀琀挀⸀  䤀 戀攀琀 礀漀甀 挀愀渀 搀漀 琀栀椀猀 椀渀 礀漀甀爀 洀椀挀爀漀眀愀瘀攀⤀  䨀甀猀琀 挀漀瘀攀爀 眀椀琀栀 爀攀搀 眀椀渀攀⸀ഊ> DON'T get the cheapest you can find--you won't like the results. When ਀㸀洀漀渀攀礀 椀猀 愀 瀀爀漀戀氀攀洀Ⰰ 最攀琀 琀栀攀 挀栀攀愀瀀攀猀琀 礀漀甀 挀愀渀 搀爀椀渀欀⸀  䤀 氀攀愀爀渀攀搀 琀栀椀猀 琀栀攀ഊ>hard way. Bring to a boil, then lower heat and cook until very tender. ਀㸀䌀栀攀挀欀 愀 洀甀渀搀愀渀攀 挀漀漀欀 戀漀漀欀 昀漀爀 挀漀漀欀椀渀最 搀椀爀攀挀琀椀漀渀猀 昀漀爀 愀 猀椀洀椀氀愀爀 昀爀甀椀琀Ⰰ 琀爀礀ഊ>that, and check often. Stir with a wooden spoon (non-reactive). Mash ਀㸀礀漀甀爀 焀甀椀渀挀攀猀⸀  䠀漀眀 洀甀挀栀 眀椀渀攀 礀漀甀 氀攀愀瘀攀 椀渀 椀猀 甀瀀 琀漀 礀漀甀ⴀⴀ戀甀琀 礀漀甀 搀漀渀✀琀ഊ>want these to be dry: you have to get them through a strainer. Use a ਀㸀昀漀漀搀 瀀爀漀挀攀猀猀漀爀 椀昀 礀漀甀 栀愀瘀攀 漀渀攀⸀  吀栀攀渀 猀琀爀愀椀渀⸀  䤀 昀漀爀最攀琀 栀漀眀 昀椀戀爀漀甀猀 愀ഊ>quince is, it may be the reason you want to strain. You are looking for ਀㸀猀漀洀攀琀栀椀渀最 氀椀欀攀 愀戀猀漀氀甀琀攀氀礀 猀洀漀漀琀栀 愀瀀瀀氀攀猀愀甀挀攀Ⰰ 戀礀 渀漀眀⸀ഊ ਀䠀愀瘀椀渀最 洀愀搀攀 䴀攀渀愀最椀攀爀✀猀 焀甀椀渀挀攀 樀攀氀氀椀攀猀 氀愀猀琀 眀椀渀琀攀爀Ⰰ 䤀 挀愀渀✀琀 攀洀瀀栀愀猀椀稀攀 琀栀攀ഊimportance of cooking the quinces for a long time. You want them mushy or you ਀眀椀氀氀 栀愀瘀攀 愀 栀攀挀欀 漀昀 愀 琀椀洀攀 琀爀礀椀渀最 琀漀 瀀甀猀栀 漀爀 爀甀戀 琀栀攀洀 琀栀爀漀甀最栀 愀 猀琀爀愀椀渀攀爀⸀ ഊ ਀䄀氀猀漀Ⰰ 礀漀甀✀氀氀 渀攀攀搀 琀漀 最攀琀 礀漀甀爀 欀渀椀瘀攀猀 猀栀愀爀瀀攀渀攀搀 愀昀琀攀爀 礀漀甀 瀀攀攀氀Ⰰ 猀氀椀挀攀 愀渀搀 猀攀攀搀ഊthem. Quinces when not extremely ripe are very hard. Even when they're ripe it ਀挀愀渀 戀攀 搀椀昀昀椀挀甀氀琀 琀漀 瀀爀漀挀攀猀猀 琀栀攀洀⸀ഊ ਀一漀琀栀椀渀最 戀攀愀琀猀 琀栀攀 昀爀愀最爀愀渀挀攀 漀昀 爀椀瀀攀 焀甀椀渀挀攀 琀栀漀甀最栀⸀ 䴀洀洀洀洀洀洀⸀⸀⸀⸀ഊ ਀䌀攀搀爀椀渀ഊPrincess Oertha ਀ഊ ਀䐀愀琀攀㨀 䴀漀渀Ⰰ 　㄀ 䴀愀礀 ㈀　　　 ㄀　㨀　㘀㨀㌀㘀 ⴀ　㔀　　ഊFrom: "Michael F. Gunter" ਀匀甀戀樀攀挀琀㨀 匀䌀 ⴀ 䈀漀甀渀挀攀搀 洀攀猀猀愀最攀 昀爀漀洀 䄀欀椀洀ഊ ਀䈀愀氀琀栀愀稀愀爀 漀昀 䈀氀愀挀欀洀漀漀爀 挀漀洀洀攀渀琀猀㨀ഊ>>>>They are also the main ingredient in a delicious period(?) sweetmeat ਀挀愀氀氀攀搀 挀漀琀椀最渀愀挀⸀  䤀 瀀氀愀渀 漀渀 洀愀欀椀渀最 猀漀洀攀 甀猀椀渀最 挀愀渀渀攀搀 焀甀椀渀挀攀 瀀愀猀琀攀 ⠀愀猀 猀漀漀渀 愀猀 䤀ഊcan find it), but I am not sure how this will compare to the fresh stuff. So ਀氀漀渀最 愀猀 琀栀攀爀攀 栀愀猀 渀漀琀 戀攀攀渀 琀漀漀 洀甀挀栀 瀀爀漀挀攀猀猀椀渀最 漀爀 瀀爀攀猀攀爀瘀愀琀椀瘀攀猀 愀搀搀攀搀Ⰰ 䤀ഊthink it should work okay.<<<< ਀ഊThat's "condoignac" and the recipe is in Le Menagier. The recipe ਀眀愀猀 瀀漀猀琀攀搀  椀渀 䌀漀漀欀猀 ⌀㈀㈀　㔀 椀渀 琀栀攀 漀爀椀最椀渀愀氀 瀀漀猀琀 漀昀 琀栀椀猀 琀栀爀攀愀搀⸀ 䤀 洀愀欀攀ഊit quite regularly during the holidays in 10 pound batches. I also make ਀ഊchardequynce (circa 1444) in three different versions in 20 pound ਀戀愀琀挀栀攀猀⸀ 䤀琀 椀猀 洀漀爀攀 氀椀欀攀 愀 琀栀椀挀欀 樀愀洀Ⰰ 眀栀椀氀攀 挀漀渀搀漀椀最渀愀挀 椀猀 氀椀欀攀 愀 搀愀爀欀ഊlicorice-coloured gummy square. The taste is very powerfully flavoured. Some folks like it, others won't touch it. The chardequynce is pretty much universally popular by those who try it. I use it (in a period fashion) in feasts as a last course item to soothe" the stomach, though I can't seem to keep ਀琀栀攀 昀攀愀猀琀攀爀猀 昀爀漀洀 甀猀椀渀最 椀琀 愀猀 愀 猀愀甀挀攀 漀渀 瀀漀爀欀 愀渀搀 挀栀椀挀欀攀渀 搀椀猀栀攀猀 愀猀ഊwell. I think it may in period been our equivalent of cranberry sauce ਀愀琀 吀栀愀渀欀猀最椀瘀椀渀最⸀  䤀 眀椀氀氀 瀀爀漀戀愀戀氀礀 戀爀椀渀最 愀 最愀氀氀漀渀 漀爀 猀漀 漀昀 椀琀 琀漀 倀攀渀渀猀椀挀ഊto reduce the gracious plenty of it I have at the moment. ਀ഊI doubt that quince paste will give you equivalent results ਀琀漀 琀栀攀 漀爀椀最椀渀愀氀 愀猀 琀栀攀 挀甀琀 昀爀甀椀琀 椀猀 戀漀椀氀攀搀 椀渀 琀栀攀 爀攀搀 眀椀渀攀 昀漀爀ഊhours and is transformed in flavour by it as it boils down ਀椀渀 瘀漀氀甀洀攀 琀漀 愀戀漀甀琀 ㄀　─ 漀昀 椀琀猀 漀爀最椀渀愀氀 氀椀焀甀椀搀 瘀漀氀甀洀攀⸀  吀栀攀渀ഊyou render this fruit, which retains its original shape completely ਀椀渀挀椀搀攀渀琀愀氀氀礀Ⰰ 椀渀琀漀 洀甀猀栀 ⠀ 䤀 甀猀攀 愀 戀氀攀渀搀攀爀 愀猀 栀漀琀 昀爀甀椀琀 琀栀爀漀甀最栀ഊa sieve is for the birds). Then this thick paste is boiled for ਀攀瘀攀渀 洀漀爀攀 栀漀甀爀猀 眀椀琀栀 琀栀攀 栀漀渀攀礀⸀   䤀 搀漀渀✀琀 琀栀椀渀欀 瀀愀猀琀攀 眀椀氀氀ഊdo well at all. I wrote a huge post on these recipes which ਀匀琀攀昀愀渀 瀀甀琀 栀椀猀 挀漀氀氀攀挀琀椀漀渀 氀愀猀琀 昀愀氀氀⸀ഊ ਀伀渀攀 昀椀渀愀氀 渀漀琀攀Ⰰ 䌀漀渀搀漀椀最渀愀挀  眀愀猀 愀 欀椀渀最氀礀 最椀昀琀 椀渀 瀀攀爀椀漀搀 愀猀 椀琀ഊwas made from expensive honey, wine and spices. It is very ਀攀砀瀀攀渀猀椀瘀攀 琀漀 洀愀欀攀 渀漀眀 愀猀 琀栀攀 眀椀渀攀 愀渀搀 昀爀甀椀琀 愀爀攀 瀀爀攀洀椀甀洀ഊitems and the price of honey is rising fast. ਀ഊAkim Yaroslavich ਀ഊ ਀䐀愀琀攀㨀 䴀漀渀Ⰰ ㄀ 䴀愀礀 ㈀　　　 ㈀㈀㨀㌀　㨀㈀㤀 ⴀ　㔀　　ഊFrom: "RANDALL DIAMOND" ਀匀甀戀樀攀挀琀㨀 匀䌀 ⴀ 刀䔀㨀 䴀漀爀攀 儀甀椀渀挀攀 匀琀甀昀昀ഊ ਀䌀氀愀爀攀 眀爀椀琀攀猀㨀ഊ>>>>Alright I'm intrigued by all this quince talk. There is a quice plant at my ਀昀爀椀攀渀搀✀猀 栀漀甀猀攀 愀渀搀 䤀 眀漀甀氀搀 氀椀欀攀 琀漀 瀀椀挀欀 猀漀洀攀⸀  䠀漀眀 搀漀 礀漀甀 欀渀漀眀 眀栀攀渀 琀栀攀礀 愀爀攀ഊripe? Do they get soft? Smell sweet? Any particular color? ਀䄀渀礀 猀甀最最攀猀琀椀漀渀猀 昀爀漀洀 攀砀瀀攀爀椀攀渀挀攀 眀漀甀氀搀 戀攀 栀攀氀瀀昀甀氀 ⸀⸀⸀㰀㰀㰀㰀ഊ ਀∀䄀 焀甀椀渀挀攀 瀀氀愀渀琀㼀㼀㼀∀   吀栀攀礀 愀爀攀 最漀椀渀最 琀漀 戀攀 漀渀 愀 氀愀爀最攀 ⠀㠀 昀漀漀琀 ⬀⤀ 戀甀猀栀ഊor a small tree (8-20 feet). They are as ripe as they are going to get ਀眀栀攀渀 琀栀攀礀 最攀琀 琀漀 琀栀攀 猀椀稀攀 漀昀 愀 洀攀搀椀甀洀 ⴀ琀漀ⴀ氀愀爀最椀猀栀 瀀攀愀爀 愀渀搀 琀愀欀攀 漀渀 愀ഊgreenish yellow colour. They will yellow as they age and begin to wither, ਀戀甀琀 琀栀攀礀 漀渀氀礀 最攀琀 猀漀昀琀 眀栀攀渀 琀栀攀礀 戀攀最椀渀 琀漀 爀漀琀⸀  吀栀攀礀 栀愀瘀攀 愀 瘀攀爀礀 眀漀渀搀攀爀昀甀氀ഊsmell, very fresh that smells like..... well, like quinces. They won't be ਀爀攀愀搀礀 琀漀 瀀椀挀欀 甀渀琀椀氀 氀愀琀攀 猀甀洀洀攀爀 漀爀 洀漀爀攀 氀椀欀攀氀礀Ⰰ 攀愀爀氀礀 昀愀氀氀 椀渀 礀漀甀爀 愀爀攀愀⸀  䤀 欀渀漀眀ഊthat the apples in your area don't generally get picked until Labor Day, so they ਀眀椀氀氀 氀椀欀攀氀礀 戀攀 氀愀琀攀 洀愀琀甀爀椀渀最 琀漀漀⸀ഊ ਀䄀爀攀 礀漀甀 猀甀爀攀 礀漀甀爀 渀攀椀最栀戀漀爀✀猀 ∀焀甀椀渀挀攀 瀀氀愀渀琀∀ 椀猀渀✀琀 愀渀 漀爀渀愀洀攀渀琀愀氀 栀愀眀琀栀漀爀渀ഊbush? That's what some folks in Tennessee know as quinces, even making ਀樀攀氀氀礀 昀爀漀洀 琀栀攀洀⸀  匀椀洀椀氀愀爀 戀甀琀 渀漀 挀椀最愀爀⸀ഊ ਀䄀欀椀洀 夀愀爀漀猀氀愀瘀椀挀栀ഊ ਀ഊDate: Mon, 1 May 2000 14:59:15 -0500 ਀䘀爀漀洀㨀 搀愀瘀椀搀 昀爀椀攀搀洀愀渀 㰀搀搀昀爀 愀琀 戀攀猀琀⸀挀漀洀㸀ഊSubject: Re: SC - re:quince fruit ਀ഊAt 1:10 PM -0700 4/29/00, Laura C. Minnick wrote: ਀㸀  䤀 愀氀猀漀 猀攀攀洀 琀漀 爀攀洀攀洀戀攀爀 愀ഊ>period recipe for a tart that calls for quinces, but I can't remember ਀㸀眀栀攀爀攀⸀ 吀眀漀 䘀椀昀琀攀攀渀琀栀 挀 䌀漀漀欀攀爀礀 䈀漀漀欀猀㼀ഊ ਀夀攀猀⸀ 䄀渀搀 琀栀攀爀攀 椀猀 愀 猀椀洀椀氀愀爀 爀攀挀椀瀀攀 椀渀 䐀甀 䘀愀椀琀 搀攀 䌀甀椀猀椀渀攀⸀ 䄀渀搀 椀琀✀猀 椀渀 ഊthe _Miscellany_. ਀ഊDavid Friedman ਀栀琀琀瀀㨀⼀⼀眀眀眀⸀戀攀猀琀⸀挀漀洀⼀縀搀搀昀爀⼀ഊ ਀ഊDate: Tue, 02 May 2000 16:14:35 GMT ਀䘀爀漀洀㨀 ∀䈀漀渀渀攀 漀昀 吀爀愀焀甀愀椀爀∀ 㰀漀昀琀爀愀焀甀愀椀爀 愀琀 栀漀琀洀愀椀氀⸀挀漀洀㸀ഊSubject: Re: SC - Bounced message from Akim ਀ഊ> > Balthazar of Blackmoor comments: ਀㸀 㸀  㸀㸀㸀㸀吀栀攀礀 愀爀攀 愀氀猀漀 琀栀攀 洀愀椀渀 椀渀最爀攀搀椀攀渀琀 椀渀 愀 搀攀氀椀挀椀漀甀猀 瀀攀爀椀漀搀⠀㼀⤀ ഊ> > sweetmeat ਀㸀 㸀 挀愀氀氀攀搀 挀漀琀椀最渀愀挀⸀  䤀 瀀氀愀渀 漀渀 洀愀欀椀渀最 猀漀洀攀 甀猀椀渀最 挀愀渀渀攀搀 焀甀椀渀挀攀 瀀愀猀琀攀 ⠀愀猀 ഊ> > soon as I can find it), ਀㸀ഊ>If you are in the part of the country where they have Harris Teeter stores ਀㸀挀栀攀挀欀 琀栀攀爀攀 昀漀爀 琀栀攀 焀甀椀渀挀攀 瀀愀猀琀攀⸀ 䤀 昀漀甀渀搀 猀漀洀攀 氀愀琀攀 氀愀猀琀 眀攀攀欀 椀渀 昀氀愀琀 爀漀甀渀搀ഊ>tins. ਀ഊOur Wholefoods subsidiary, Wellspring, carries quince paste in the cheese ਀挀漀漀氀攀爀 猀漀 愀渀礀 漀琀栀攀爀 圀栀漀氀攀 䘀漀漀搀猀 䜀爀漀挀攀爀礀 漀甀最栀琀 琀漀 戀攀 愀戀氀攀 琀漀 最攀琀 椀琀⸀  ഊBalthazar, I beleive Wild Oats is the name of the sub. out in California. ਀圀栀漀氀攀昀漀漀搀猀⸀挀漀洀 洀椀最栀琀 戀攀 栀攀氀瀀昀甀氀 椀渀 氀漀挀愀琀椀渀最 愀 猀琀漀爀攀 渀攀愀爀攀猀琀 䈀愀欀攀爀猀昀椀攀氀搀⸀ഊ ਀䈀漀渀渀攀ഊ ਀ഊDate: Fri, 05 May 2000 14:47:08 EDT ਀䘀爀漀洀㨀 愀氀氀椀氀礀渀 愀琀 樀甀渀漀⸀挀漀洀ഊSubject: Re: SC - an interesting challenge...and its even about medieval food! ਀ഊChiquart's quinces--vegan ਀ഊ70. Again, quinces in pastry: and to give understanding to him who ਀猀栀漀甀氀搀 瀀爀攀瀀愀爀攀 琀栀攀洀 氀攀琀 栀椀洀 愀爀爀愀渀最攀 琀栀愀琀 栀攀 栀愀猀 栀椀猀 昀愀椀爀 愀渀搀 最漀漀搀 焀甀椀渀挀攀猀ഊand then let him clean them well and properly and then make a narrow hole ਀漀渀 琀漀瀀 愀渀搀 爀攀洀漀瘀攀 琀栀攀 猀攀攀搀猀 愀渀搀 眀栀愀琀 琀栀攀礀 愀爀攀 眀爀愀瀀瀀攀搀 椀渀Ⰰ 愀渀搀 氀攀琀 栀椀洀ഊtake care that he does not break through on the bottom or anywhere else; ਀愀渀搀Ⰰ 琀栀椀猀 戀攀椀渀最 搀漀渀攀Ⰰ 瀀甀琀 琀栀攀洀 琀漀 戀漀椀氀 椀渀 愀 昀愀椀爀 愀渀搀 挀氀攀愀渀 挀愀甀氀搀爀漀渀 漀爀ഊpot in fair water and, being thus cooked, take them out onto fair and ਀挀氀攀愀渀 戀漀愀爀搀猀 琀漀 搀爀愀椀渀 愀渀搀 瀀甀琀 琀栀攀洀 甀瀀猀椀搀攀 搀漀眀渀 眀椀琀栀漀甀琀 挀甀琀琀椀渀最 琀栀攀洀 甀瀀⸀ഊAnd then let him go to the pastry-cooks and order from them the little ਀挀爀甀猀琀猀 漀昀 琀栀攀 猀愀椀搀 瀀愀猀琀爀椀攀猀 琀漀 瀀甀琀 椀渀琀漀 攀愀挀栀 漀昀 琀栀攀 猀愀椀搀 氀椀琀琀氀攀 挀爀甀猀琀猀ഊthree quinces or four or more. And when the said little crusts are made ਀昀椀氀氀 琀栀攀 栀漀氀攀猀 椀渀 琀栀攀 猀愀椀搀 焀甀椀渀挀攀猀 眀椀琀栀 瘀攀爀礀 最漀漀搀 猀甀最愀爀Ⰰ 琀栀攀渀 愀爀爀愀渀最攀ഊthem in the said little crusts and cover and put to cook in the oven; ਀愀渀搀Ⰰ 戀攀椀渀最 挀漀漀欀攀搀 攀渀漀甀最栀Ⰰ 氀攀琀 琀栀攀洀 戀攀 猀攀爀瘀攀搀⸀ഊ ਀䌀漀爀攀 愀渀搀 猀攀攀搀 焀甀椀渀挀攀猀 眀椀琀栀漀甀琀 戀爀攀愀欀椀渀最 琀栀爀漀甀最栀 昀愀爀 攀渀搀⸀  匀椀洀洀攀爀 甀渀琀椀氀ഊalmost tender, drain upside down. Stuff openings with brown sugar, wrap ਀椀渀 昀椀氀漀Ⰰ 戀爀甀猀栀 眀椀琀栀 洀攀氀琀攀搀 戀甀琀琀攀爀Ⰰ 戀愀欀攀 琀椀氀 最漀氀搀攀渀 戀爀漀眀渀⸀   䄀倀搀攀吀  ㈀⼀㤀㤀ഊ ਀䄀氀氀椀猀漀渀Ⰰ     愀氀氀椀氀礀渀 愀琀 樀甀渀漀⸀挀漀洀ഊ ਀ഊDate: Wed, 2 Aug 2000 11:13:16 -0700 (PDT) ਀䘀爀漀洀㨀 䐀愀渀愀 䠀甀昀昀洀愀渀 㰀氀攀琀爀愀搀愀 愀琀 礀愀栀漀漀⸀挀漀洀㸀ഊSubject: Re: SC - RE: Web translators ਀ഊI don't think I've done this one yet, so here's a ਀栀甀洀愀渀ⴀ搀漀渀攀 琀爀愀渀猀氀愀琀椀漀渀 昀漀爀 琀栀攀 挀漀渀瘀攀渀椀攀渀挀攀 漀昀 琀栀漀猀攀 眀栀漀ഊwant to compare: ਀ഊRecipe for quince turnovers ਀     倀甀琀 琀栀攀 瀀攀攀氀攀搀 愀渀搀 焀甀愀爀琀攀爀攀搀 焀甀椀渀挀攀猀 椀渀 愀 昀爀礀椀渀最 瀀愀渀Ⰰഊcover them with water and honey. And [with the] frying pan ਀瀀甀琀 漀渀 琀栀攀 昀椀爀攀Ⰰ 琀甀爀渀 琀栀攀 焀甀椀渀挀攀猀 洀愀渀礀 琀椀洀攀猀⸀  䄀渀搀 眀栀攀渀ഊthey are white, remove them and make the turnovers. And ਀嬀眀椀琀栀 琀栀攀崀 猀氀椀挀攀猀 漀昀 焀甀椀渀挀攀 瀀甀琀 椀渀 琀栀攀 琀甀爀渀漀瘀攀爀Ⰰ 瀀甀琀 猀甀最愀爀ഊand cinnamon on top; and of the honey in which they were ਀挀漀漀欀攀搀Ⰰ 愀 氀椀琀琀氀攀⸀  䄀渀搀 嬀眀椀琀栀 琀栀攀崀 琀甀爀渀漀瘀攀爀 挀漀瘀攀爀攀搀Ⰰ 挀漀漀欀ഊ[it] in the oven. Make on top of the turnover a hole and, ਀眀栀攀渀 椀琀 椀猀 栀愀氀昀 挀漀漀欀攀搀 ⠀漀爀㨀 椀渀 琀栀攀 洀椀搀搀氀攀 漀昀 挀漀漀欀椀渀最⤀Ⰰ 瀀甀琀ഊin another little bit of honey; and they will finish ਀挀漀漀欀椀渀最⸀  䄀渀搀 琀漀 猀攀攀 椀昀 琀栀攀礀 愀爀攀 挀漀漀欀攀搀 漀爀 渀漀琀 搀漀 琀栀甀猀㨀 瀀甀琀ഊa stick through the hole, and if the honey forms threads ਀琀栀攀礀 愀爀攀 挀漀漀欀攀搀 愀渀搀 椀昀 渀漀琀Ⰰ 嬀琀栀攀礀 愀爀攀崀 渀漀琀⸀ഊ ਀㸀 䠀攀爀攀✀猀 琀栀攀 漀爀椀最椀渀愀氀 䘀夀䤀ഊ> Receta para empanadas de membrillos ਀㸀      䰀漀猀 洀攀洀戀爀椀氀氀漀猀 洀漀渀搀愀搀漀猀 礀 栀攀挀栀漀猀 挀甀愀爀琀漀猀 瀀漀渀攀爀氀漀猀 攀渀 甀渀愀 猀愀爀琀저渀Ⰰഊ> cubrirlos de agua y miel. Y puesta la sartÈn al fuego, volver los membrillos ਀㸀 洀甀挀栀愀猀 瘀攀稀攀猀⸀ 夀 搀攀猀焀甀攀 攀猀琀저渀 戀氀愀渀挀漀猀Ⰰ 焀甀椀琀愀搀氀漀猀 礀 栀愀挀攀爀 氀愀猀 攀洀瀀愀渀愀搀愀猀⸀ 夀ഊ> puestas las tajadas de los membrillos en la empanada, poner por encima ਀㸀 愀稀㼀挀愀爀 礀 挀愀渀攀氀愀㬀 礀 搀攀 氀愀 洀椀攀氀 攀渀 焀甀攀 栀愀渀 挀漀挀椀搀漀Ⰰ 甀渀愀 瀀漀挀愀⸀ 夀 琀愀瀀愀搀愀 氀愀ഊ> empanada, cueza en el horno. HarÈis encima de la empanada un agujero y, a ਀㸀 洀攀搀椀漀 挀漀稀攀爀Ⰰ 氀攀 攀挀栀愀爀저椀猀 漀琀爀漀 瀀漀挀漀 搀攀 洀椀攀氀㬀 礀 愀挀愀戀愀爀뜀渀 搀攀 挀漀稀攀爀⸀ 夀 瀀愀爀愀 瘀攀爀ഊ> si son cocidas o no harÈis asÌ: meter por el agujero un palo, y si la miel ਀㸀 栀愀挀攀 栀椀氀漀 攀猀琀뜀渀 挀漀挀椀搀愀猀 礀 猀椀 渀漀Ⰰ 渀漀⸀ഊ ਀ഊDate: Wed, 25 Oct 2000 13:31:11 -0400 ਀䘀爀漀洀㨀 倀栀椀氀椀瀀 ☀ 匀甀猀愀渀 吀爀漀礀 㰀琀爀漀礀 愀琀 愀猀愀渀⸀挀漀洀㸀ഊSubject: SC - Notes re Quinces in Paste ਀ഊIn an attempt to help drown out some of the more objectionable material ਀漀渀 琀栀椀猀 氀椀猀琀 氀愀琀攀氀礀Ⰰ 䤀 眀椀氀氀 椀渀昀氀椀挀琀 漀渀 礀漀甀 洀礀 搀漀挀甀洀攀渀琀愀琀椀漀渀 昀漀爀 儀甀椀渀挀攀猀ഊin Paste, which sat on the EKU A&S display table a couple of feet from ਀琀栀攀 倀攀愀挀栀 倀椀琀猀 愀渀搀 琀栀攀 䘀漀甀爀 䌀漀渀搀椀洀攀渀琀猀 昀爀漀洀 倀氀愀琀椀渀愀⸀⸀⸀ഊ ਀㸀 儀甀礀渀挀椀猀 漀爀 圀愀爀搀漀甀渀猀 椀渀 瀀愀猀琀ഊ> ਀㸀 ⸀砀砀樀⸀ 儀甀礀渀挀椀猀 漀爀 圀愀爀搀漀甀渀猀 椀渀 瀀愀猀琀⸀ ⴀⴀ 吀愀欀攀 ☀ 洀愀欀攀 昀愀礀爀攀 刀漀甀渀搀攀 挀漀昀礀渀猀 漀昀 昀愀礀爀攀 瀀愀猀琀㬀 ⠀琀栀⤀愀渀 琀愀欀攀 昀愀礀爀攀 刀愀眀 儀甀礀渀挀攀猀Ⰰ ☀ 瀀愀爀攀 栀攀洀 眀椀琀栀 愀 欀渀礀昀Ⰰ ☀ 琀愀欀攀 昀愀礀爀攀 漀甀琀 ⠀琀栀⤀攀 挀漀爀攀 ⠀琀栀⤀攀爀ⴀ漀昀 㬀 ⠀琀栀⤀愀渀 琀愀欀攀 匀甀最爀攀 礀ⴀ渀漀眀Ⰰ ☀ 愀 氀礀琀攀氀 瀀漀甀搀攀爀 最礀渀最攀爀Ⰰ ☀ 猀琀漀瀀瀀攀 ⠀琀栀⤀攀 栀漀氀攀 昀甀氀氀攀 㬀 ☀ 挀漀眀挀栀攀 ⸀椀椀⸀ 漀爀 ⸀椀椀樀⸀ 眀愀爀搀漀渀礀猀 漀爀 焀甀礀渀挀攀㌀ 椀渀 愀 挀漀昀礀渀Ⰰ ☀ 欀攀甀攀爀 栀攀洀Ⰰ ☀ 氀愀琀 栀攀洀 戀愀欀攀 㬀 ☀ 昀漀爀 搀攀昀愀甀琀 漀昀 匀甀最爀攀Ⰰ 琀愀欀攀 栀漀渀礀 㬀 戀甀琀 ⠀琀栀⤀攀渀 瀀甀琀琀攀 瀀漀甀搀攀爀 倀攀瀀椀爀 ⠀琀栀⤀攀爀ⴀ漀渀Ⰰ ☀ 䜀礀渀最攀爀攀Ⰰ 椀渀 ⠀琀栀⤀攀 洀愀渀攀爀 戀攀ⴀ昀漀爀 猀愀礀搀⸀ഊ> -- Harleian Ms 279, ~1420 C.E. ìTwo Fifteenth-Century Cookery-Booksî ਀㸀 攀搀⸀ 吀栀漀洀愀猀 䄀甀猀琀椀渀Ⰰ 瀀甀戀⸀ 䔀愀爀氀礀 䔀渀最氀椀猀栀 吀攀砀琀 匀漀挀椀攀琀礀Ⰰ 瀀爀椀渀琀攀搀 戀礀 ഊ> The Oxford University Press, 1888, reprinted 1964 and 1996 ਀㸀 ഊ> XXI. Quinces or wardens in paste. -- Take and make nice round piecrusts of good pastry, then take good raw quinces, and peel them with a knife, and neatly take out their cores. Then take enough sugar, and a little powdered ginger, and stuff the core holes full; and lay two or three wardens or quinces in each piecrust, & cover them, and let them bake; and if you have no sugar, take honey; but then put powdered pepper on them, and ginger, in the same manner as above. ਀㸀 ഊ> This is a pretty straightforward recipe; the method not too far from an apple pie made with an uncooked filling. Quinces require longer cooking and, usually, more sugar or other sweetening to be palatable. I used honey because I had a lot in the house, and because I thought it would make for a more complex flavor. ਀㸀 ऀ吀栀攀 昀椀氀氀椀渀最 挀漀渀猀椀猀琀猀 漀昀 昀漀甀爀 焀甀椀渀挀攀猀Ⰰ 琀栀爀攀攀 挀漀爀攀搀Ⰰ 瀀攀攀氀攀搀 愀渀搀 眀栀漀氀攀Ⰰ 瀀氀甀猀 漀渀攀 挀甀琀 椀渀琀漀 猀洀愀氀氀攀爀 瀀椀攀挀攀猀 琀漀 昀椀氀氀 甀瀀 愀渀礀 氀愀爀最攀Ⰰ 攀洀瀀琀礀 猀瀀愀挀攀猀 椀渀 琀栀攀 瀀愀猀琀爀礀⸀ 吀栀攀猀攀 眀攀爀攀 昀氀愀瘀漀爀攀搀 眀椀琀栀 愀瀀瀀爀漀砀椀洀愀琀攀氀礀 ㄀　ⴀ㄀㈀ 漀甀渀挀攀猀 漀昀 栀漀渀攀礀Ⰰ ㄀⼀㐀 琀猀瀀⸀ 昀爀攀猀栀氀礀 最爀漀甀渀搀 瀀攀瀀瀀攀爀 愀渀搀 ㄀⼀㈀ 琀猀瀀⸀ 最爀漀甀渀搀 最椀渀最攀爀⸀ഊ> The pastry poses some research problems... the oldest piecrust recipe Iím aware of in English is as follows, from the sixteenth century: ਀㸀 ഊ> ìTo make short paest for tarte. Take fyne floure and a curscy of fayre water and a dish of swete butter and a lyttel saffron, and the yolckes of two egges and make it thynne and as tender as ye maye.î ਀㸀 ⴀⴀ 䄀 倀爀漀瀀攀爀 一攀眀攀 䈀漀漀欀攀 漀昀 䌀漀欀攀爀礀攀Ⰰ 洀椀搀ⴀ猀椀砀琀攀攀渀琀栀 挀攀渀琀甀爀礀 䌀⸀䔀⸀Ⰰ 攀搀⸀ 䌀愀琀栀攀爀椀渀攀 䘀爀愀渀挀攀猀 䘀爀攀爀攀Ⰰ 䌀愀洀戀爀椀搀最攀㨀 圀⸀ 䠀攀昀昀攀爀 愀渀搀 匀漀渀猀Ⰰ 䰀琀搀⸀Ⰰ ㄀㤀㄀㌀ഊ> ਀㸀 ऀ吀栀攀 琀爀漀甀戀氀攀 椀猀 琀栀愀琀 琀栀椀猀 椀猀 椀渀琀攀渀搀攀搀 昀漀爀 琀愀爀琀猀Ⰰ 甀猀甀愀氀氀礀 漀瀀攀渀 瀀愀猀琀爀椀攀猀 渀漀 洀漀爀攀 琀栀愀渀 愀渀 椀渀挀栀 漀爀 琀眀漀 搀攀攀瀀㬀 漀甀爀 焀甀椀渀挀攀 瀀愀猀琀爀礀 椀猀 洀漀爀攀 漀昀 愀 瀀椀攀Ⰰ 挀漀瘀攀爀攀搀Ⰰ 搀攀攀瀀 攀渀漀甀最栀 琀漀 栀漀氀搀 眀栀漀氀攀 焀甀椀渀挀攀猀Ⰰ 瀀漀猀猀椀戀氀礀 昀漀爀 猀漀洀攀 瀀攀爀椀漀搀 漀昀 琀椀洀攀⸀  䤀昀 眀栀愀琀 椀猀 搀攀猀挀爀椀戀攀搀 愀戀漀瘀攀 椀猀 昀漀爀 愀 爀椀挀栀Ⰰ 搀攀氀椀挀愀琀攀Ⰰ 琀愀爀琀 瀀愀猀琀爀礀Ⰰ 眀攀 瀀爀漀戀愀戀氀礀 渀攀攀搀 猀漀洀攀琀栀椀渀最 愀 戀椀琀 洀漀爀攀 猀甀戀猀琀愀渀琀椀愀氀⸀  吀栀攀 戀愀猀椀挀 爀攀挀椀瀀攀 挀愀渀 戀攀 昀漀氀氀漀眀攀搀 眀椀琀栀 猀漀洀攀眀栀愀琀 昀攀眀攀爀 攀最最 礀漀氀欀猀 愀渀搀 戀甀琀琀攀爀 椀渀 瀀爀漀瀀漀爀琀椀漀渀 琀漀 琀栀攀 漀琀栀攀爀 椀渀最爀攀搀椀攀渀琀猀㬀 猀椀渀挀攀 琀栀攀猀攀 愀爀攀 猀栀漀爀琀攀渀椀渀最猀Ⰰ 琀栀愀琀 猀栀漀甀氀搀 洀愀欀攀 琀栀攀 搀漀甀最栀 愀 戀椀琀 琀漀甀最栀攀爀⸀ 吀漀 欀攀攀瀀 椀琀 昀爀漀洀 戀攀椀渀最 琀漀漀 琀漀甀最栀Ⰰ 䤀瘀攀 愀搀搀攀搀 猀漀洀攀 猀甀最愀爀Ⰰ 眀栀椀挀栀 椀猀 挀漀渀猀椀猀琀攀渀琀 昀漀爀 洀愀渀礀 瀀椀攀挀爀甀猀琀 爀攀挀椀瀀攀猀 戀漀琀栀 眀椀琀栀椀渀 愀渀搀 攀愀爀氀礀 瀀漀猀琀ⴀ瀀攀爀椀漀搀⸀ 吀栀攀爀攀 愀瀀瀀攀愀爀 琀漀 戀攀 猀漀洀攀 䜀攀爀洀愀渀 琀愀爀琀 搀漀甀最栀猀 洀愀搀攀 昀爀漀洀 昀氀漀甀爀Ⰰ 猀愀昀昀爀漀渀 愀渀搀 礀漀氀欀猀 愀氀漀渀攀 ⠀猀攀攀 䔀椀渀 䈀甀漀挀栀 嘀漀渀 䜀甀琀攀爀 匀瀀椀猀攀Ⰰ 攀琀挀⸀⤀ഊ> The final proportions of the pie dough are approximately two pounds of stone-ground whole wheat flour (while it has less gluten than white flour, pies in late period appear often to have been made with whole wheat or rye flour, as the coarseness seems to have been equated with strength and keeping ability. See Gervase Markhamís ìThe English Hus-Wifeî, etc.) four ounces of unsalted butter, 1/2 tsp. salt, 1/2 cup grated ìpanela dolceî brown sugar, approximately 1/4 tsp saffron, four egg yolks, and approximately a pint of very cold water, kneaded by hand to a smooth, moderately tough, sculptable dough, which was raised by hand, like clay on a potterís wheel, into the round ìcoffinî for the pie. After filling, the lid was sealed on with water and crimped into place. ਀㸀 ऀ吀栀攀 瀀椀攀 眀愀猀 戀愀欀攀搀 昀漀爀 愀 琀漀琀愀氀 漀昀 愀瀀瀀爀漀砀椀洀愀琀攀氀礀 琀眀漀 栀漀甀爀猀㬀 昀漀爀 栀愀氀昀 愀渀 栀漀甀爀 愀琀 ㌀㔀　㠀 䘀⸀Ⰰ 栀愀氀昀 愀渀 栀漀甀爀 愀琀 ㌀㈀㔀㠀 䘀⸀Ⰰ 愀渀搀 愀渀 栀漀甀爀 愀琀 ㌀　　㠀 䘀⸀ഊ> Decoration is with a gilding wash made from an egg yolk, 1/2 tsp sugar, a tiny pinch of salt, and 1/4 tsp saffron, over which is placed edible silver leaf, held in place with a solution of gum tragacanth dissolved in water. As of this writing I have no idea what form the design will take. ਀ഊ**Post-event commentary: I had fun with applying edible silver leaf to ਀琀栀攀 猀甀爀昀愀挀攀 椀渀 琀眀漀 挀漀甀渀琀攀爀挀栀愀渀最攀搀 焀甀愀爀琀攀爀猀Ⰰ 眀栀椀挀栀 䤀 搀椀搀 漀渀ⴀ猀椀琀攀⸀ഊContrary to what you may have heard, silver and gold vark sheets are not ਀娀椀瀀ⴀ䄀ⴀ吀漀渀攀Ⰰ 愀渀搀 搀漀 渀漀琀 愀搀栀攀爀攀 琀漀 琀栀攀 猀栀攀攀琀猀 漀昀 瀀愀瀀攀爀 甀猀攀搀 琀漀 欀攀攀瀀 琀栀攀洀ഊseparate. They will stick to themselves, or any other surface, with no ਀瘀椀猀椀戀氀攀 瀀爀漀瘀漀挀愀琀椀漀渀 开瀀爀漀瘀椀搀攀搀开 琀栀愀琀 琀栀愀琀 椀猀 开渀漀琀开 眀栀攀爀攀 礀漀甀 眀愀渀琀 琀栀攀洀 琀漀ഊgo. Once applied where you actually want them, they will resist most ਀椀渀椀琀椀愀氀 愀琀琀攀洀瀀琀猀 琀漀 昀椀砀 琀栀攀洀 椀渀 琀栀愀琀 氀漀挀愀琀椀漀渀⸀ഊ ਀䤀渀 愀氀氀 猀攀爀椀漀甀猀渀攀猀猀Ⰰ 眀栀愀琀 䤀 昀漀甀渀搀 洀漀猀琀 攀昀昀攀挀琀椀瘀攀 眀愀猀 愀 琀栀椀渀氀礀 戀爀甀猀栀攀搀ഊcoating of dilute solution of gum tragacanth on the pastry (already ਀最椀氀搀攀搀 眀椀琀栀 猀愀昀昀爀漀渀ⴀ攀最最 眀愀猀栀⤀⸀ 䘀漀爀 猀琀甀戀戀漀爀渀 愀爀攀愀猀Ⰰ 愀 猀洀愀氀氀 搀漀琀 漀昀ഊadditional gum solution could be applied to the edge of a sheet (without ਀愀挀琀甀愀氀氀礀 琀漀甀挀栀椀渀最 琀栀攀 戀爀甀猀栀 琀漀 琀栀攀 昀漀椀氀⤀Ⰰ 眀栀攀爀攀 椀琀 眀漀甀氀搀 戀攀 猀甀挀欀攀搀 甀渀搀攀爀ഊthe sheet by capillary action. Advice: you cannot have too many fine, ਀猀漀昀琀 戀爀甀猀栀攀猀 昀漀爀 琀栀椀猀 樀漀戀⸀  ഊ ਀䤀 琀栀椀渀欀 瀀攀爀栀愀瀀猀 洀礀 琀攀挀栀渀椀焀甀攀 眀椀氀氀 椀洀瀀爀漀瘀攀 眀椀琀栀 昀甀爀琀栀攀爀 攀砀瀀攀爀椀攀渀挀攀Ⰰ 愀渀搀 䤀ഊwas happy to provide the people of my Kingdom with living proof of the ਀挀漀渀猀攀焀甀攀渀挀攀猀 漀昀 琀栀攀 匀椀渀 漀昀 倀爀椀搀攀⸀ ⠀䄀渀搀 愀氀氀 琀栀攀礀 欀攀瀀琀 猀愀礀椀渀最 眀愀猀Ⰰ ∀䌀漀洀攀ഊon, I thought Laurels can do anything!") To offset my embarrassment, I ਀氀攀愀爀渀攀搀 愀 最爀攀愀琀 搀攀愀氀 椀渀 琀栀攀 瀀爀漀挀攀猀猀Ⰰ 栀愀搀 愀 最漀漀搀 琀椀洀攀 瀀氀愀礀椀渀最 眀椀琀栀 昀漀漀搀ഊand a more-or-less exotic ingredient that is a lot cheaper than most ਀瀀攀漀瀀氀攀 猀攀攀洀 琀漀 琀栀椀渀欀Ⰰ 愀渀搀 礀漀甀 挀愀渀✀琀 开愀猀欀开 昀漀爀 愀 戀攀琀琀攀爀 挀漀渀瘀攀爀猀愀琀椀漀渀愀氀ഊice-breaker than to sit and concentrate on such a job and be asked "What ਀椀渀 䠀攀愀瘀攀渀✀猀 渀愀洀攀 愀爀攀 礀漀甀 搀漀椀渀最 琀漀 琀栀愀琀 瀀漀漀爀 瀀椀攀㼀㼀㼀∀Ⰰ 椀渀 漀渀攀 挀愀猀攀 昀爀漀洀ഊHis Majesty, with whom I had to speak anyway, so it worked out okay. ਀ഊNext time, gold... ; ) ਀ഊAdamantius ਀ഊ ਀䐀愀琀攀㨀 吀栀甀Ⰰ ㈀㘀 伀挀琀 ㈀　　　 　㄀㨀㄀㐀㨀㐀㄀ ⴀ　㐀　　ഊFrom: Philip & Susan Troy ਀匀甀戀樀攀挀琀㨀 匀䌀 ⴀ 䴀漀爀攀 儀甀椀渀挀攀 匀琀甀昀昀⸀⸀⸀ഊ ਀䤀✀瘀攀 戀攀攀渀 氀漀漀欀椀渀最 昀漀爀 漀琀栀攀爀 焀甀椀渀挀攀 瀀椀攀 爀攀挀椀瀀攀猀Ⰰ 愀渀搀 栀愀瘀攀 搀椀猀挀漀瘀攀爀攀搀 琀栀椀猀ഊinteresting one in the Scully translated edition of Ms. Buhler 19, "The ਀一攀愀瀀漀氀椀琀愀渀 刀攀挀椀瀀攀 䌀漀氀氀攀挀琀椀漀渀∀⸀ഊ ਀∀㜀㜀⸀ 儀甀椀渀挀攀 倀椀攀⸀ഊ Prepare the dough as I have said for other tarts*; then get peeled ਀焀甀椀渀挀攀 愀渀搀 爀攀洀漀瘀攀 琀栀攀 栀愀爀搀 瀀愀爀琀 椀渀 琀栀攀椀爀 挀攀渀琀爀攀Ⰰ 愀渀搀 搀漀 渀漀琀 氀攀琀 琀栀攀 栀漀氀攀ഊyou make to remove it go all the way through; into this hole put good ਀戀攀攀昀 洀愀爀爀漀眀 眀椀琀栀 瀀氀攀渀琀礀 漀昀 猀甀最愀爀 愀渀搀 挀椀渀渀愀洀漀渀㬀 愀渀搀 氀愀礀 琀栀攀 焀甀椀渀挀攀 椀渀 琀栀攀ഊpies, adding the marrow to them inside and out; mind that it is not too ਀猀愀氀琀礀㬀 瀀甀琀 愀渀漀琀栀攀爀 挀爀甀猀琀 漀渀 琀漀瀀Ⰰ 挀漀漀欀椀渀最 椀琀 愀猀 眀椀琀栀 琀栀攀 漀琀栀攀爀 琀愀爀琀猀⸀∀ഊ ਀⨀一漀琀攀㨀 琀栀攀爀攀 椀猀 愀渀漀琀栀攀爀 琀愀爀琀 爀攀挀椀瀀攀 眀栀椀挀栀 猀瀀攀愀欀猀 漀昀 洀愀欀椀渀最 愀 瀀愀猀琀爀礀ഊcrust using a half pound of butter, but since no other ingredients, let ਀愀氀漀渀攀 琀栀攀椀爀 焀甀愀渀琀椀琀椀攀猀Ⰰ 愀爀攀 猀瀀攀挀椀昀椀攀搀Ⰰ 琀栀椀猀 椀猀 漀昀 氀椀洀椀琀攀搀 甀猀攀昀甀氀渀攀猀猀⸀ഊRecipe # 185, for French-Style Apple Tart, calls for a pastry crust to ਀戀攀 洀愀搀攀 昀爀漀洀 猀甀最愀爀Ⰰ 昀氀漀甀爀Ⰰ 漀椀氀Ⰰ 眀愀琀攀爀 愀渀搀 猀愀氀琀⸀ഊ ਀䠀攀爀攀✀猀 愀渀漀琀栀攀爀Ⰰ 昀爀漀洀 䴀猀⸀ 䠀愀爀氀⸀ 㔀㐀　㄀Ⰰ 戀攀氀椀攀瘀攀搀 琀漀 戀攀 ㄀㔀琀栀 䌀攀渀琀甀爀礀Ⰰ 一漀爀琀栀ഊEnglish Dialect... ਀ഊ"83 Quynces in Composte. Recipe fayre quynces & payr hem clene, & cut ਀⠀琀栀⤀愀洀 漀甀琀攀 ⠀琀栀⤀攀 欀礀爀渀礀氀猀㬀 ⠀琀栀⤀愀渀 琀愀欀 猀甀最甀爀 攀渀漀最栀 ☀ 愀 氀椀琀礀氀氀 瀀漀眀搀礀爀攀 漀昀ഊgynger. Stop (th)e hole full; & (th)an make rownde cophyns & close .iij. ਀漀爀 ⸀椀椀椀樀⸀ 椀渀 愀 挀漀瀀栀礀渀Ⰰ ☀ 氀攀琀 椀琀 戀愀欀攀㬀 ☀ 攀氀猀 琀愀欀攀 挀氀愀爀椀昀礀攀搀 栀漀渀礀 椀渀 猀琀攀搀攀ഊof sugur; & serof." ਀ഊThe above recipe is pretty much identical to the English recipe I used, ਀愀渀搀 琀栀攀 琀眀漀 瘀攀爀猀椀漀渀猀 愀猀 爀攀瀀爀攀猀攀渀琀攀搀 戀礀 䠀愀爀氀⸀ 䴀猀猀⸀ ㈀㜀㤀 愀渀搀 㐀　㄀㘀Ⰰ 爀漀甀最栀氀礀ഊthirty years apart, are effectively identical; the Neapolitan recipe is ਀瀀爀攀琀琀礀 洀甀挀栀 琀栀攀 猀愀洀攀 愀猀 䌀栀椀焀甀愀爀琀✀猀Ⰰ 愀猀 昀愀爀 愀猀 䤀 挀愀渀 琀攀氀氀⸀ 吀栀攀爀攀 愀瀀瀀攀愀爀ഊto be two basic methods, one of which involves cooked quinces, moistened ਀愀渀搀 攀渀爀椀挀栀攀搀 眀椀琀栀 洀愀爀爀漀眀Ⰰ 琀栀攀 漀琀栀攀爀 椀渀瘀漀氀瘀椀渀最 爀愀眀 焀甀椀渀挀攀猀Ⰰ 琀漀 戀攀ഊenriched only by their natural pectin and the other flavorings. ਀ഊAdamantius ਀ഊ ਀䐀愀琀攀㨀 䘀爀椀Ⰰ ㈀㜀 伀挀琀 ㈀　　　 　㜀㨀㌀　㨀㐀㄀ ⴀ　㐀　　ഊFrom: Philip & Susan Troy ਀匀甀戀樀攀挀琀㨀 刀攀㨀 匀䌀 ⴀ 一漀琀攀猀 爀攀 儀甀椀渀挀攀猀 椀渀 倀愀猀琀攀ഊ ਀搀愀瘀椀搀 昀爀椀攀搀洀愀渀 眀爀漀琀攀㨀ഊ> >It sounds as though you are aiming at ਀㸀 㸀猀漀洀攀琀栀椀渀最 琀栀愀琀 眀椀氀氀 氀漀漀欀 洀漀爀攀 氀椀欀攀 瀀攀漀瀀氀攀 攀砀瀀攀挀琀Ⰰ 愀渀搀 氀攀猀猀 氀椀欀攀 眀栀愀琀ഊ> >comes out from the original--which is, in my experience, pretty ਀㸀 㸀氀甀洀瀀礀 戀甀琀 最漀漀搀⸀ഊ ਀愀渀搀 琀栀攀渀 䈀攀琀琀礀 䌀漀漀欀 眀爀漀琀攀㨀ഊ> None of the three recipes has the modification Adamantius made of ਀㸀 挀栀漀瀀瀀椀渀最 甀瀀 愀 焀甀椀渀挀攀⸀ഊ ਀吀栀愀琀 椀猀 琀爀甀攀Ⰰ 眀栀椀挀栀 椀猀 眀栀礀 䤀 猀瀀攀挀椀昀椀挀愀氀氀礀 洀攀渀琀椀漀渀攀搀 栀愀瘀椀渀最 挀甀琀 琀栀攀 攀砀琀爀愀ഊquince into thirds, 120 degree sectors, and my reasons for doing so. ਀圀栀椀挀栀Ⰰ 椀昀 漀渀攀 眀愀渀琀猀 琀漀 焀甀椀戀戀氀攀Ⰰ 椀猀渀✀琀 眀栀愀琀 洀漀猀琀 瀀攀漀瀀氀攀 琀栀椀渀欀 漀昀 眀栀攀渀ഊusing the word "chopping", and each of the thirds probably would ਀挀漀渀猀琀椀琀甀琀攀 愀 猀椀渀最氀攀 猀攀爀瘀椀渀最 愀渀礀眀愀礀Ⰰ 猀漀 攀瘀攀渀 漀渀 琀栀攀 瀀氀愀琀攀 琀栀攀爀攀 椀猀 渀漀ഊcharacter of having in front of you a serving of chopped quinces, ਀爀愀琀栀攀爀Ⰰ 愀 琀栀椀爀搀 漀昀 愀 眀栀漀氀攀Ⰰ 氀愀爀最攀 焀甀椀渀挀攀⸀  䤀 爀攀愀氀氀礀 搀漀渀✀琀 昀攀攀氀 琀栀椀猀 椀猀ഊmuch of an issue in the effectiveness of the recreation; it was merely a ਀搀椀猀挀爀攀琀椀漀渀愀爀礀 挀栀漀椀挀攀 戀愀猀攀搀 漀渀 琀栀攀 瀀爀攀猀攀渀挀攀 漀昀 愀 氀漀琀 漀昀 攀洀瀀琀礀 猀瀀愀挀攀 椀渀ഊthe pastry, and an extra quince, not enough to cook on its own, and with ਀洀攀 渀漀琀 椀渀 琀栀攀 洀漀漀搀 昀漀爀 䈀礀稀愀渀琀椀渀攀 洀甀爀爀椀 漀爀 愀渀礀琀栀椀渀最 攀氀猀攀 挀愀氀氀椀渀最 昀漀爀ഊquinces as an ingredient. ਀ഊAs already stated, my reasons for doing this had nothing to do with ਀洀攀攀琀椀渀最 愀渀礀 瀀爀攀挀漀渀挀攀椀瘀攀搀 洀漀搀攀爀渀 渀漀琀椀漀渀猀 漀昀 栀漀眀 愀 昀爀甀椀琀 瀀椀攀 猀栀漀甀氀搀 氀漀漀欀Ⰰഊand I suspect anybody who actually saw the pastry would agree. Service ਀⠀猀甀挀栀 愀猀 椀琀 眀愀猀⤀ 眀愀猀 愀氀猀漀 愀渀 椀渀搀椀挀愀琀漀爀㬀 愀 焀甀愀爀琀攀爀 漀昀 琀栀攀 氀椀搀 ⠀渀漀琀 琀栀攀ഊsides) was removed, more or less surgically excised, with the first ਀琀栀椀渀最 礀漀甀 猀愀眀 眀愀猀 愀 眀栀漀氀攀 焀甀椀渀挀攀⸀ 䘀漀爀 愀氀氀 琀栀愀琀Ⰰ 眀栀愀琀 瀀攀漀瀀氀攀 愀挀琀甀愀氀氀礀 愀琀攀ഊfirst was the thirds. ਀ഊAdamantius ਀ഊ ਀䐀愀琀攀㨀 䴀漀渀Ⰰ ㌀　 伀挀琀 ㈀　　　 　㠀㨀㄀㜀㨀㈀㐀 ⴀ　㠀　　ഊFrom: Susan Fox-Davis ਀匀甀戀樀攀挀琀㨀 刀攀㨀 匀䌀 ⴀ 儀甀椀渀挀攀 琀愀爀琀猀ഊ ਀䤀 搀椀搀 愀 氀漀琀 漀昀 眀漀爀欀 眀椀琀栀 焀甀椀渀挀攀猀 氀愀猀琀 吀眀攀氀昀琀栀 一椀最栀琀 昀漀爀 焀甀椀渀挀攀 樀攀氀氀礀 挀愀渀搀椀攀猀Ⰰഊand they can destroy an apple-peeler faster than you can say boo. The gadget I ਀眀愀猀 甀猀椀渀最 眀愀猀 琀栀攀 漀渀攀 眀栀攀爀攀 礀漀甀 瀀爀漀渀最 琀栀攀 愀瀀瀀氀攀 漀渀 愀 琀爀椀愀渀最甀氀愀爀 昀漀爀欀ⴀ椀猀栀 琀栀椀渀最ഊand cranked it through a peeler, cutter and corer. Problem is, the fork is cast ਀愀猀 漀渀攀 瀀椀攀挀攀 愀渀搀 琀栀攀 琀椀渀攀猀 戀爀漀欀攀 漀昀昀⸀  伀渀攀 漀昀 洀礀 昀愀瘀漀爀椀琀攀 栀愀渀搀礀 最甀礀猀Ⰰ 䌀攀氀氀愀挀栀ഊMacGhallobhair managed to drill out the tine stubs and replace them with ਀攀焀甀愀氀氀礀ⴀ猀椀稀攀搀 渀愀椀氀猀Ⰰ 眀栀椀挀栀 栀攀氀搀 甀瀀 氀椀欀攀 愀 挀栀愀洀瀀 昀漀爀 琀栀攀 爀攀猀琀 漀昀 琀栀攀 瀀爀漀挀攀攀搀椀渀最猀⸀ഊ ਀匀攀氀攀渀攀ഊ ਀ഊDate: Wed, 22 Nov 2000 09:21:11 -0800 ਀䘀爀漀洀㨀 ∀䔀⸀ 刀愀椀渀∀ 㰀爀愀最栀攀愀搀 愀琀 氀椀爀椀瀀椀瀀攀⸀挀漀洀㸀ഊSubject: SC - subbing for quinces WAS: stewed turkey with fruit ਀ഊGood morning from Eden, ਀䈀爀椀搀最栀椀搀 眀爀椀琀攀猀 爀攀 愀 爀攀挀椀瀀攀 琀栀愀琀 挀愀氀氀猀 昀漀爀 焀甀椀渀挀攀猀㨀ഊ> If quinces are no longer available, perhaps a tart apple ਀㸀 氀椀欀攀 愀 䜀爀愀渀渀礀 匀洀椀琀栀 眀椀氀氀 搀漀㼀ഊ ਀渀漀琀 漀渀 椀琀✀猀 漀眀渀 䤀 搀漀渀✀琀 琀栀椀渀欀⸀  儀甀椀渀挀攀猀 愀爀攀 愀洀漀渀最 洀礀 昀愀瘀漀爀椀琀攀 昀爀甀椀琀猀 昀漀爀ഊtheir wonderful complexity of taste. I usually liken them more to a ਀昀椀爀洀⼀甀渀爀椀瀀攀 瀀攀愀爀 琀栀愀渀 愀渀 愀瀀瀀氀攀Ⰰ 戀甀琀 爀攀愀氀氀礀 琀栀攀礀✀爀攀 欀椀渀搀 漀昀 氀椀欀攀 愀 挀爀漀猀猀ഊbetween the two, but on top of the fruit part they have this incredible ਀猀瀀椀挀礀渀攀猀猀 琀栀愀琀 礀漀甀✀搀 栀愀瘀攀 琀漀 挀漀洀瀀攀渀猀愀琀攀 昀漀爀 愀猀 眀攀氀氀⸀  䤀✀搀 甀猀攀 愀 挀漀洀戀漀 漀昀 琀栀攀ഊtwo fruits and add in some ginger and maybe galingale. ਀ഊsadly someone (bird?Squirrel?) vandalized the 2 fruits on our quince bush ਀戀攀昀漀爀攀 䤀 挀漀甀氀搀 栀愀爀瘀攀猀琀 琀栀攀洀 猀漀 䤀 搀椀搀渀✀琀 最攀琀 愀渀礀 栀漀洀攀ⴀ最爀漀眀渀 焀甀椀渀挀攀 猀漀爀戀攀琀ഊthis year :-< ਀ഊEden - hoping to find quinces in the market this weekend. ਀ഊ ਀䐀愀琀攀㨀 䘀爀椀Ⰰ ㈀㐀 一漀瘀 ㈀　　　 ㈀　㨀　㄀㨀㐀　 ⴀ　㠀　　ഊFrom: "Bonne of Traquair" ਀匀甀戀樀攀挀琀㨀 刀攀㨀 匀䌀 ⴀ 刀攀挀椀瀀攀㨀 猀琀攀眀攀搀 琀甀爀欀攀礀 眀椀琀栀 昀爀甀椀琀ഊ ਀㸀䤀昀 焀甀椀渀挀攀猀 愀爀攀 渀漀 氀漀渀最攀爀 愀瘀愀椀氀愀戀氀攀Ⰰ 瀀攀爀栀愀瀀猀 愀 琀愀爀琀 愀瀀瀀氀攀ഊ>like a Granny Smith will do? ਀㸀ഊ>Brighid ਀ഊHaving just experienced Quinces, I would say no. The taste is more of an ਀椀渀琀攀渀猀攀 瀀攀愀爀 琀愀猀琀攀 爀愀琀栀攀爀 琀栀愀渀 愀渀 愀瀀瀀氀攀ⴀ礀 琀愀猀琀攀⸀  䠀甀渀琀 甀瀀 琀栀攀 爀椀瀀攀猀琀 瀀攀愀爀猀 ഊyou can if quince isn't available. ਀ഊBonne ਀ഊ ਀䐀愀琀攀㨀 䘀爀椀Ⰰ ㄀㘀 䴀愀爀 ㈀　　㄀ 　㜀㨀㐀㠀㨀　㠀 ⬀　　　　ഊFrom: tamsinlewis ਀匀甀戀樀攀挀琀㨀 刀攀㨀 匀䌀 ⴀ 儀甀椀渀挀攀 倀愀猀琀攀ഊ ਀∀䌀爀愀椀最 䨀漀渀攀猀⸀∀ 眀爀漀琀攀㨀ഊ> I'm at work at the moment (and away from my beloved cookbooks). Does anyone ਀㸀 栀愀瘀攀 愀 瀀攀爀椀漀搀 爀攀挀椀瀀攀 昀漀爀 䌀漀渀琀椀渀最渀愀挀 ⠀儀甀椀渀挀攀 䨀攀氀氀椀攀猀⤀㼀ഊ> ਀㸀 䐀爀愀欀攀⸀ഊ ਀䠀攀爀攀✀猀 愀 爀攀挀椀瀀攀 昀爀漀洀 ✀䄀 䌀氀漀猀攀琀 昀漀爀 䰀愀搀椀攀猀✀ ㄀㘀㌀㘀ഊ ਀吀漀 洀愀欀攀 瀀爀椀渀琀攀搀 儀甀漀搀椀渀椀愀挀欀猀 漀昀 儀甀椀渀挀攀猀Ⰰ 愀 爀甀戀礀 挀漀氀漀甀爀ഊ ਀吀愀欀攀 椀樀 瀀漀甀渀搀 漀昀 儀甀椀渀挀攀猀 瀀愀爀攀搀 愀渀搀 挀甀琀 椀渀 猀洀愀氀氀 瀀攀攀挀攀猀 愀渀搀 瀀甀琀 琀栀攀洀 椀渀琀漀 愀ഊPosnet with iij pints of faire water, and so let them boyle till they be tender: ਀琀栀攀渀 瀀甀琀 椀渀琀漀 琀栀攀洀 愀 瀀漀甀渀搀 漀昀 猀甀最愀爀Ⰰ 愀渀搀 氀攀琀 椀琀 戀漀礀氀攀 琀椀氀氀 琀栀攀 昀爀甀椀琀 昀愀氀氀 琀漀 琀栀攀ഊbottome of the pan: let the liquor run thorow a strainer into a Bason, and put ਀椀琀 椀渀琀漀 愀 昀愀椀爀攀 倀漀猀渀攀琀Ⰰ 愀渀搀 氀攀琀 椀琀 戀漀礀氀攀 琀椀氀氀 椀琀 挀漀洀攀 琀漀 栀椀猀 挀漀氀漀甀爀 愀渀搀ഊthicknesse: then print it with your moulds: You shall know when it is ready to ਀瀀爀椀渀琀Ⰰ 戀礀 爀漀氀氀椀渀最 愀  氀椀琀琀氀攀 甀瀀漀渀 琀栀攀 戀愀挀欀 漀昀 愀 匀瀀漀漀渀攀㨀 愀渀搀 椀昀 礀漀甀 猀攀攀 椀琀 眀椀氀ഊstand, and not run downe, print it. In like sort you may make your Quodiniack ਀漀昀 倀椀瀀瀀椀渀猀㬀 礀漀甀爀 瀀椀瀀瀀椀渀猀 眀椀氀氀 栀漀氀搀 愀氀氀 琀栀攀 礀攀攀爀攀⸀ഊ ਀ഊFrom: "Diamond Randall" ਀吀漀㨀 ∀猀挀愀ⴀ挀漀漀欀猀∀ 㰀猀挀愀ⴀ挀漀漀欀猀 愀琀 愀渀猀琀攀漀爀爀愀⸀漀爀最㸀ഊDate: Sat, 16 Feb 2002 8:55:10 -0800 ਀匀甀戀樀攀挀琀㨀 嬀匀挀愀ⴀ挀漀漀欀猀崀 刀攀㨀 匀栀漀瀀瀀椀渀最 愀猀 䔀挀漀渀漀洀椀挀 圀愀爀昀愀爀攀ഊ ਀㸀 䘀爀漀洀㨀 匀琀攀昀愀渀 氀椀 刀漀甀猀 㰀猀琀攀昀愀渀 愀琀 琀攀砀愀猀⸀渀攀琀嬀㄀崀㸀ഊ> >Another good one that I like is how Baron Akim got his quinces to make ਀㸀 㸀焀甀椀渀挀攀 瀀愀猀琀攀 琀眀漀 礀攀愀爀猀 愀最漀⸀ 儀甀椀渀挀攀猀 愀爀攀 甀猀甀愀氀氀礀 爀愀琀栀攀爀 攀砀瀀攀渀猀椀瘀攀 椀渀ഊ> >the grocery. They also happen to need to be overly ripe before you ਀㸀 㸀挀愀渀 甀猀攀 琀栀攀洀⸀ ⠀匀攀攀 琀栀攀 昀爀甀椀琀ⴀ焀甀椀渀挀攀猀ⴀ洀猀最 昀椀氀攀 椀渀 琀栀攀 䘀氀漀爀椀氀攀最椀甀洀⤀⸀ 䄀渀礀眀愀礀Ⰰഊ> >Akim managed to time it to show up at his grocery when the quinces ਀㸀 㸀眀攀爀攀 戀攀最椀渀渀椀渀最 琀漀 氀漀漀欀 漀氀搀 愀渀搀 ∀最漀漀攀礀∀⸀ 䄀渀搀 漀昀昀攀爀攀搀 琀栀攀 最爀漀挀攀爀礀 愀ഊ> >fraction of their original asking price for these ugly, doubtlessly ਀㸀 㸀愀戀漀甀琀 琀漀 最漀 琀漀 眀愀猀琀攀Ⰰ 昀爀甀椀琀猀⸀ 䄀渀搀 琀栀甀猀 栀攀 挀愀洀攀 琀漀 倀攀渀渀猀椀挀 眀椀琀栀 愀ഊ> >large container of quince paste which some of us there got to taste. ਀ഊAnahita replied: ਀㸀 圀攀氀氀Ⰰ 琀栀椀猀 椀猀 琀栀攀 昀椀爀猀琀 琀椀洀攀 䤀✀瘀攀 攀瘀攀爀 栀攀愀爀搀 漀昀 甀猀椀渀最 漀瘀攀爀ⴀ爀椀瀀攀ഊ> quinces. A ripe quince is really really hard but incredibly ਀㸀 眀漀渀搀攀爀昀甀氀氀礀 昀爀愀最爀愀渀琀⸀ 䤀✀瘀攀 渀攀瘀攀爀 猀攀攀渀 愀 最漀漀攀礀 焀甀椀渀挀攀 愀渀搀 漀渀攀 氀椀欀攀ഊ> that would be rather "gone". For jams and pates one generally doesn't ਀㸀 甀猀攀 琀栀攀 猀瀀漀椀氀攀搀 漀渀攀猀Ⰰ 戀甀琀 䤀 愀洀 渀漀琀 搀椀猀猀椀渀最 䈀愀爀漀渀 䄀欀椀洀Ⰰ 猀椀渀挀攀 焀甀椀渀挀攀猀ഊ> are quite expensive, and i think he did fine, talking the grocer down ਀㸀 琀漀 愀 最漀漀搀 瀀爀椀挀攀⸀ഊ> ਀㸀 䤀 戀漀甀最栀琀 愀 眀栀漀氀攀 挀愀猀攀 漀昀 琀栀攀洀 椀渀 一漀瘀攀洀戀攀爀ഊ ਀圀栀椀氀攀 䤀 搀椀搀 最攀琀 愀 爀攀愀氀氀礀 最漀漀搀 搀攀愀氀Ⰰ  琀栀攀 焀甀椀渀挀攀猀 眀攀爀攀渀✀琀 攀砀愀挀琀氀礀 ∀最漀渀攀∀⸀  吀栀攀 猀栀攀氀昀 氀椀昀攀 漀昀 愀 栀愀爀搀 昀爀甀椀琀 氀椀欀攀 焀甀椀渀挀攀 椀猀 瀀爀攀琀琀礀 氀漀渀最 挀漀洀瀀愀爀攀搀 眀椀琀栀 猀愀礀 瀀攀愀挀栀攀猀 愀渀搀 愀瀀瀀氀攀猀 ⠀戀甀琀 渀漀琀 攀琀攀爀渀愀氀 氀椀欀攀 昀爀甀椀琀挀愀欀攀猀⤀⸀  䤀 栀愀瘀攀 渀攀瘀攀爀 猀攀攀渀 愀渀 ∀漀瘀攀爀爀椀瀀攀∀ 焀甀椀渀挀攀 攀椀琀栀攀爀⸀  吀栀攀礀 愀爀攀 攀椀琀栀攀爀 昀椀爀洀 愀渀搀 爀愀琀栀攀爀 栀愀爀搀 漀爀 最漀 琀漀 愀爀攀愀猀 漀昀 洀甀猀栀礀 戀爀漀眀渀 爀漀琀 氀椀欀攀 愀 瀀攀愀爀⸀  圀栀愀琀 䤀 戀漀甀最栀琀 眀愀猀 愀挀琀甀愀氀氀礀 最漀漀搀 焀甀愀氀椀琀礀 昀爀甀椀琀 眀栀椀挀栀 䤀 眀漀甀氀搀 搀攀猀挀爀椀戀攀 愀猀 ∀猀栀漀瀀眀漀爀渀∀ 眀椀琀栀 戀氀攀洀椀猀栀攀猀 漀渀 琀栀攀 猀欀椀渀猀 ⠀戀甀琀 渀漀琀 最漀漀攀礀 戀爀甀椀猀攀猀 漀爀 爀漀琀⤀⸀  吀栀攀爀攀 眀攀爀攀 愀 昀攀眀 眀栀椀挀栀 栀愀搀 猀栀漀眀渀 猀椀最渀猀 漀昀 搀攀栀礀搀爀愀琀椀漀渀 眀椀琀栀 猀氀椀最栀琀 眀椀琀栀攀爀椀渀最 愀琀 琀栀攀 戀愀猀攀 漀昀 琀栀攀 猀琀攀洀⸀⸀ 吀栀椀猀 椀猀 渀漀 搀椀昀昀攀爀攀渀琀 昀爀漀洀 琀栀攀 氀漀渀最 猀琀漀爀攀搀 ∀眀椀渀琀攀爀 愀瀀瀀氀攀猀∀ 礀漀甀 最攀琀 戀礀 匀瀀爀椀渀最 眀栀椀挀栀 愀爀攀 渀漀 氀漀渀最攀爀 挀爀椀猀瀀 戀甀琀 猀琀椀氀氀 昀椀渀攀 昀漀爀 戀愀欀椀渀最 愀渀搀 洀愀欀椀渀最 愀瀀瀀氀攀猀愀甀挀攀⸀  䤀 眀愀猀 愀戀氀攀 琀漀 洀愀欀攀 琀栀攀 瀀爀漀搀甀挀攀 最爀漀挀攀爀 爀攀愀氀椀稀攀 琀栀愀琀 眀栀椀氀攀 猀琀椀氀氀 最漀漀搀 愀渀搀 眀漀渀搀攀爀昀甀氀氀礀 昀爀愀最爀愀渀琀Ⰰ 琀栀攀 椀渀挀爀攀愀猀椀渀最氀礀 ∀琀椀爀攀搀∀ 氀漀漀欀 漀昀 琀栀攀 昀爀甀椀琀 眀愀猀 渀漀琀 最漀椀渀最 琀漀 爀攀洀愀椀渀 洀愀爀欀攀琀愀戀氀攀 愀琀 琀栀攀 愀猀欀椀渀最 瀀爀椀挀攀⸀  䘀漀爀 ␀㈀⸀　　 攀愀挀栀Ⰰ 瀀愀琀爀漀渀猀 攀砀瀀攀挀琀 瀀攀爀昀攀挀琀椀漀渀⸀  䄀氀猀漀 琀栀攀 栀漀氀椀搀愀礀 猀攀愀猀漀渀 眀愀猀 愀戀漀甀琀 瀀愀猀琀 眀栀攀渀 琀栀攀 昀攀眀 瀀攀漀瀀氀攀 眀栀漀 戀甀礀 琀栀攀洀 昀漀爀 琀栀攀椀爀 琀爀愀搀椀琀椀漀渀愀氀 昀愀爀攀⸀  伀昀昀攀爀椀渀最 琀漀 戀甀礀 漀甀琀 琀栀攀 眀栀漀氀攀 搀椀猀瀀氀愀礀 昀漀爀 ␀⸀㄀　 攀愀挀栀 眀愀猀 渀漀琀 挀漀洀瀀氀攀琀攀氀礀 猀甀挀挀攀猀猀昀甀氀Ⰰ 戀甀琀 栀攀 猀漀氀搀 洀攀 愀氀氀 戀甀琀 琀栀攀 愀戀猀漀氀甀琀攀氀礀 瀀攀爀昀攀挀琀 漀渀攀猀 ⠀猀攀氀氀椀渀最 洀攀 愀戀漀甀琀 㤀　 ─ 漀昀 琀栀攀 焀甀椀渀挀攀猀⤀ 愀琀 ␀⸀㈀　 攀愀挀栀⸀   吀栀椀猀 眀愀猀 愀戀漀甀琀 ㈀ 戀甀猀栀攀氀猀⸀  䴀漀猀琀 漀昀 琀栀攀 猀甀爀昀愀挀攀 戀氀攀洀椀猀栀攀猀 挀愀洀攀 漀昀昀 椀渀 瀀攀攀氀椀渀最 眀椀琀栀 昀椀爀洀 昀氀攀猀栀 甀渀搀攀爀渀攀愀琀栀 愀渀搀 樀甀搀椀挀椀漀甀猀 瀀愀爀椀渀最 猀愀瘀攀搀 愀琀 氀攀愀猀琀 栀愀氀昀 漀昀 洀漀爀攀 搀愀洀愀最攀搀 昀爀甀椀琀猀⸀ 䤀昀 礀漀甀 栀愀瘀攀 攀瘀攀爀 栀愀搀 琀漀 瀀爀攀瀀愀爀攀 愀 氀漀琀 漀昀 焀甀椀渀挀攀猀Ⰰ 礀漀甀 欀渀漀眀 琀栀攀爀攀 椀猀 最漀椀渀最 琀漀 戀攀 愀 氀漀琀 漀昀 眀愀猀琀攀 愀渀礀眀愀礀 愀猀 琀栀攀礀 愀爀攀 渀漀琀 攀愀猀礀 琀漀 瀀攀攀氀⸀ 愀渀搀 搀椀挀攀⸀  吀栀攀 欀椀琀挀栀攀渀 猀洀攀氀氀攀搀 眀漀渀搀攀爀昀甀氀 眀椀琀栀 琀栀攀 栀攀愀瘀礀 焀甀椀渀挀攀 昀爀愀最爀愀渀挀攀⸀  䴀礀 戀愀爀最愀椀渀 眀愀猀 挀愀琀挀栀椀渀最 琀栀攀 焀甀椀渀挀攀猀 樀甀猀琀 瀀愀猀琀 琀栀攀椀爀 漀瀀琀椀洀甀洀 瀀攀爀椀漀搀 漀昀 攀愀猀礀 洀愀爀欀攀琀愀戀椀氀椀琀礀⸀ഊ ਀䄀欀椀洀 夀愀爀漀猀氀愀瘀椀挀栀ഊ ਀ഊTo: sca-cooks at ansteorra.org ਀䐀愀琀攀㨀 吀栀甀Ⰰ ㄀㔀 䴀愀礀 ㈀　　㌀ 　㔀㨀㌀　㨀㄀㜀 ⴀ　㜀　　ഊFrom: "Tonya R Stinson" ਀匀甀戀樀攀挀琀㨀 刀攀㨀 嬀匀挀愀ⴀ挀漀漀欀猀崀 焀甀椀渀挀攀 愀瀀瀀氀攀ഊ ਀䌀椀渀搀礀 䴀⸀ 刀攀渀昀爀漀眀 眀爀漀琀攀㨀ഊ> Hi. Are quinces and quince-apples the same thing? ਀ഊQuince carries the latin name Cydonia Rosaceae. ਀焀甀椀渀挀攀ⴀ愀瀀瀀氀攀 椀猀 䌀礀搀漀渀椀愀 嘀甀氀最愀爀椀猀⸀  吀栀攀爀攀昀漀爀攀 洀甀猀琀 戀攀 琀眀漀 搀椀昀昀攀爀攀渀琀 昀爀甀椀琀猀⸀ 夀攀琀 攀瘀攀爀礀琀栀椀渀最 䤀✀瘀攀 戀攀攀渀 愀戀氀攀 琀漀 昀椀渀搀 愀猀 愀 搀攀猀挀爀椀瀀琀椀漀渀 漀昀 琀栀攀 昀爀甀椀琀 搀攀猀挀爀椀戀攀猀 琀栀攀洀 戀漀琀栀 攀砀愀挀琀氀礀 琀栀攀 猀愀洀攀⸀  䄀 瘀攀爀礀 栀愀爀搀 昀甀稀稀礀 氀椀最栀琀 最爀攀攀渀 琀漀 瀀愀氀攀 礀攀氀氀漀眀 昀爀甀椀琀⸀  匀漀甀渀搀猀 氀椀欀攀 礀漀甀 挀愀洀攀 甀瀀 眀椀琀栀 愀 爀攀愀氀氀礀 最漀漀搀 焀甀攀猀琀椀漀渀 栀攀爀攀⸀ഊ ਀䄀䠀䠀䠀䠀℀℀℀℀ 䘀伀唀一䐀 䤀吀℀℀℀℀  吀栀攀礀 䄀刀䔀 琀栀攀 猀愀洀攀℀℀℀ 㨀⤀ഊQuince: Cydonia oblonga ਀ഊIntroduction ਀ഊThe quince is now the only member of the genus Cydonia, the three shrubby quinces previously included are now classified in Chaenomeles. Quince has previously been classified as Pyrus cydonia and Cydonia vulgaris. ਀ഊThis information was found at the website ਀栀琀琀瀀㨀⼀⼀眀眀眀⸀愀最爀漀昀漀爀攀猀琀爀礀⸀挀漀⸀甀欀⼀愀渀猀愀洀瀀氀攀⸀栀琀洀氀ഊ ਀䔀氀椀稀愀戀攀琀栀ഊ ਀ഊDate: Thu, 15 May 2003 08:21:21 -0600 ਀吀漀㨀 猀挀愀ⴀ挀漀漀欀猀 愀琀 愀渀猀琀攀漀爀爀愀⸀漀爀最ഊFrom: James Prescott ਀匀甀戀樀攀挀琀㨀 刀攀㨀 嬀匀挀愀ⴀ挀漀漀欀猀崀 焀甀椀渀挀攀 愀瀀瀀氀攀ഊ ਀䄀琀 　㜀㨀㐀　 ⴀ　㐀　　 ㈀　　㌀ⴀ　㔀ⴀ㄀㔀Ⰰ 䌀椀渀搀礀 䴀⸀ 刀攀渀昀爀漀眀 眀爀漀琀攀㨀ഊ> Hi. Are quinces and quince-apples the same thing? ਀ഊIn the Dutch of 1593, yes. ਀ഊThis brings up a supplementary question. In the Dutch of 1593, are ਀焀甀椀渀挀攀ⴀ愀瀀瀀氀攀猀 愀渀搀 焀甀椀渀挀攀ⴀ瀀攀愀爀猀 琀栀攀 猀愀洀攀 琀栀椀渀最㼀ഊ ਀吀栀漀爀瘀愀氀搀ഊ ਀ഊTo: sca-cooks at ansteorra.org ਀䐀愀琀攀㨀 吀栀甀Ⰰ ㄀㔀 䴀愀礀 ㈀　　㌀ 　㜀㨀㐀㐀㨀㐀㘀 ⴀ　㜀　　ഊFrom: "Tonya R Stinson" ਀匀甀戀樀攀挀琀㨀 刀攀㨀 嬀匀挀愀ⴀ挀漀漀欀猀崀 焀甀椀渀挀攀 愀瀀瀀氀攀ഊ ਀䨀愀洀攀猀 倀爀攀猀挀漀琀琀 眀爀漀琀攀㨀ഊ> This brings up a supplementary question. In the Dutch of 1593, are ਀㸀 焀甀椀渀挀攀ⴀ愀瀀瀀氀攀猀 愀渀搀 焀甀椀渀挀攀ⴀ瀀攀愀爀猀 琀栀攀 猀愀洀攀 琀栀椀渀最㼀ഊ> ਀㸀 吀栀漀爀瘀愀氀搀ഊ ਀  䤀 搀漀渀✀琀 琀栀椀渀欀 猀漀⸀⸀⸀ഊ ਀儀甀椀渀挀攀 愀瀀瀀氀攀㨀 吀栀攀 焀甀椀渀挀攀 愀瀀瀀氀攀 眀愀猀 漀爀椀最椀渀愀氀氀礀 搀椀猀挀漀瘀攀爀攀搀 椀渀 䌀爀攀琀攀⸀ 䤀琀  ഊis well known both as a jam and a fruit distillate. It having very hard and ਀搀爀礀 瀀甀氀瀀Ⰰ 琀栀攀 愀洀漀甀渀琀 漀戀琀愀椀渀攀搀 昀爀漀洀 搀椀猀琀椀氀氀愀琀椀漀渀 椀猀 爀愀琀栀攀爀 氀椀琀琀氀攀Ⰰ 戀甀琀 焀甀椀琀攀  ഊintensive concerning its aroma. ਀ഊQuince pear: Quince pear is chiefly grown in Portugal and the former ਀夀甀最漀猀氀愀瘀椀愀⸀ 䤀琀 栀愀猀 最漀琀 栀椀最栀攀爀 猀甀最愀爀 挀漀渀琀攀渀琀 琀栀愀渀 琀栀愀琀 漀昀 琀栀攀 焀甀椀渀挀攀 愀瀀瀀氀攀  ഊletting it be more suitable for distillation. It has also got a more intensive ਀昀氀愀瘀漀甀爀 琀栀愀渀 琀栀攀 焀甀椀渀挀攀 愀瀀瀀氀攀⸀ഊ ਀䔀氀椀稀愀戀攀琀栀ഊ ਀ഊFrom: "Robin Carroll-Mann" ਀吀漀㨀 猀挀愀ⴀ挀漀漀欀猀 愀琀 愀渀猀琀攀漀爀爀愀⸀漀爀最ഊDate: Mon, 26 May 2003 11:07:10 -0400 ਀匀甀戀樀攀挀琀㨀 刀攀㨀 嬀匀挀愀ⴀ挀漀漀欀猀崀 焀甀椀渀挀攀 眀椀琀栀 洀攀愀琀⼀瘀攀最ഊ ਀伀渀 ㈀㘀 䴀愀礀 ㈀　　㌀Ⰰ 愀琀 ㄀㘀㨀㐀㘀Ⰰ 吀漀渀欀椀渀Ⰰ 刀攀戀攀挀挀愀 ⠀倀䤀刀匀䄀ⴀ匀䄀刀䐀䤀⤀ 眀爀漀琀攀㨀ഊ> Does anyone know of any recipes or references to using quinces in period ਀㸀 眀椀琀栀 洀攀愀琀 漀爀 瘀攀最攀琀愀戀氀攀猀 㼀 䤀 栀愀瘀攀 洀愀渀礀 猀眀攀攀琀 爀攀挀椀瀀攀猀Ⰰ 焀甀椀渀挀攀猀 椀渀 瀀愀猀琀爀礀Ⰰഊ> cotignac, etc, but I have also come across a few mentions (unreferenced!) of ਀㸀 焀甀椀渀挀攀猀 猀攀爀瘀攀搀 眀椀琀栀 爀漀愀猀琀攀搀 洀攀愀琀猀⸀ 䤀 愀洀 甀渀猀甀爀攀 眀栀攀琀栀攀爀 琀栀椀猀 椀猀 愀猀 愀 猀愀甀挀攀Ⰰ 漀爀 ഊ> if they are used as stuffing, or what. I have found the Andalusian ਀㸀 爀攀挀椀瀀攀猀 昀漀爀 洀攀愀琀 猀琀攀眀 眀椀琀栀 焀甀椀渀挀攀猀Ⰰ 䤀 眀漀渀搀攀爀攀搀 椀昀 琀栀攀爀攀 眀愀猀 洀漀爀攀⸀ഊ ਀儀甀椀渀挀攀猀 挀漀渀琀椀渀甀攀搀 琀漀 戀攀 甀猀攀搀 椀渀 匀瀀愀渀椀猀栀 挀甀椀猀椀渀攀⸀  䤀 搀漀渀✀琀 欀渀漀眀 椀昀 礀漀甀 栀愀瘀攀 礀攀琀 氀漀漀欀攀搀 愀琀 愀渀礀 漀琀栀攀爀 匀瀀愀渀椀猀栀 猀漀甀爀挀攀猀⸀  䴀礀 琀爀愀渀猀氀愀琀椀漀渀 漀昀 琀栀攀 ㄀㔀㈀㤀 攀搀椀琀椀漀渀 漀昀 琀栀攀 ∀䰀椀戀爀漀 搀攀 䜀甀椀猀愀搀漀猀∀ 椀猀 漀渀氀椀渀攀 愀琀㨀ഊhttp://www.florilegium.org/files/FOOD-MANUSCRIPTS/Guisados1-art.text ਀ഊTake a look at the following recipes: ਀㈀　⸀ 倀伀吀吀䄀䜀䔀 伀䘀 䴀䄀刀䤀一䄀吀䔀䐀 䴀唀吀吀伀一 圀䠀䤀䌀䠀 䤀匀 䌀䄀䰀䰀䔀䐀 䨀䄀一䔀吀䔀 伀䘀 䴀唀吀吀伀一ഊ21. POTTAGE OF MARINATED HEN WHICH IS CALLED JANETE OF HENS (I served this one at a feast, and it was popular, even though I made the sauce too thin.) ਀㄀㘀　⸀ 䴀䄀刀䤀一䄀吀䔀䐀 䴀唀吀吀伀一  ⠀䤀✀瘀攀 洀愀搀攀 琀栀椀猀 昀漀爀 洀礀猀攀氀昀⸀  䄀 渀椀挀攀 猀眀攀攀琀ⴀ猀漀甀爀 昀氀愀瘀漀爀⸀⤀ഊ165. POTTAGE CALLED PEACH DISH (This one can also be made with quinces. I ਀猀甀猀瀀攀挀琀 琀栀愀琀 琀栀攀 椀渀挀氀甀猀椀漀渀 漀昀 搀爀椀瀀瀀椀渀最猀 昀爀漀洀 琀栀攀 爀漀愀猀琀 漀渀 琀栀攀 猀瀀椀琀 洀攀愀渀猀 琀栀愀琀 椀琀 眀愀猀 椀渀琀攀渀搀攀搀 愀猀 愀 猀愀甀挀攀 昀漀爀 爀漀愀猀琀攀搀 洀攀愀琀猀⸀⤀ഊ ਀䈀爀椀最栀椀搀 渀椀 䌀栀椀愀爀愀椀渀 ⨀⨀⨀ 洀欀愀 刀漀戀椀渀 䌀愀爀爀漀氀氀ⴀ䴀愀渀渀ഊBarony of Settmour Swamp, East Kingdom ਀ഊ ਀䘀爀漀洀㨀 ∀一愀渀挀礀 䬀椀攀氀∀ 㰀渀愀渀挀礀开欀椀攀氀 愀琀 栀漀琀洀愀椀氀⸀挀漀洀㸀ഊTo: sca-cooks at ansteorra.org ਀匀甀戀樀攀挀琀㨀 刀攀㨀 嬀匀挀愀ⴀ挀漀漀欀猀崀 焀甀椀渀挀攀 眀椀琀栀 洀攀愀琀⼀瘀攀最ഊDate: Tue, 27 May 2003 18:37:46 -0400 ਀ഊOriginal Mediterreanean Cuisine has a receipt for lamb with quinces; ਀䴀攀搀椀攀瘀愀氀 䄀爀愀戀椀挀 䌀漀漀欀攀爀礀 栀愀猀 猀攀瘀攀爀愀氀 洀攀愀琀⼀焀甀椀渀挀攀 爀攀挀攀椀瀀琀猀⸀ഊ ਀一愀渀挀礀 䬀椀攀氀ഊ ਀ഊDate: Tue, 27 May 2003 20:30:22 -0400 ਀䘀爀漀洀㨀 樀漀栀渀渀愀 栀漀氀氀漀眀愀礀 㰀樀漀栀渀渀愀 愀琀 猀椀琀欀愀⸀攀渀最椀渀⸀甀洀椀挀栀⸀攀搀甀㸀ഊTo: sca-cooks at ansteorra.org ਀匀甀戀樀攀挀琀㨀 刀攀㨀 嬀匀挀愀ⴀ挀漀漀欀猀崀 焀甀椀渀挀攀 眀椀琀栀 洀攀愀琀⼀瘀攀最ഊ ਀一愀渀挀礀 䬀椀攀氀 眀爀漀琀攀㨀ഊ>>Original Mediterreanean Cuisine has a receipt for lamb with quinces; ਀䴀攀搀椀攀瘀愀氀 䄀爀愀戀椀挀 䌀漀漀欀攀爀礀 栀愀猀 猀攀瘀攀爀愀氀 洀攀愀琀⼀焀甀椀渀挀攀 爀攀挀攀椀瀀琀猀⸀㰀㰀ഊ ਀䤀 搀椀搀渀✀琀 栀愀瘀攀 琀椀洀攀 氀愀猀琀 眀攀攀欀 琀漀 攀砀瀀氀漀爀攀 琀栀椀猀 戀甀琀ഊdid come across this on the web-- ਀吀栀攀 瀀攀爀猀椀猀琀攀渀琀 琀愀爀琀 昀氀愀瘀漀爀 漀昀 焀甀椀渀挀攀猀 挀漀甀渀琀攀爀愀挀琀猀 琀栀攀 最爀攀愀猀椀渀攀猀猀 椀渀 洀攀愀琀 愀渀搀ഊFowl dishes in rich cuisines, notably in Germany, Latin America and the Middle East. ਀䤀渀 倀攀爀猀椀愀渀 挀漀漀欀椀渀最Ⰰ 眀椀琀栀 椀琀猀 琀爀愀搀椀琀椀漀渀 漀昀 洀攀愀琀猀 愀渀搀 猀漀甀爀 昀爀甀椀琀猀 挀漀漀欀攀搀 ഊtogether, there are many recipes for meat and quince stews. In Britain, quince sauce is a traditional accompaniment to partridge, and the French roast quail with slices of the fruit. ਀ഊThe Splendid Table ਀栀琀琀瀀㨀⼀⼀琀愀戀氀攀⸀洀瀀爀⸀漀爀最⼀猀漀甀瀀琀漀渀甀琀猀⼀昀愀爀洀猀琀愀渀搀开焀甀椀渀挀攀⸀栀琀洀氀ഊ ਀䤀 栀愀瘀攀 愀氀眀愀礀猀 琀栀漀甀最栀琀 琀栀愀琀 漀渀攀 猀栀漀甀氀搀 爀攀猀攀愀爀挀栀 琀栀攀洀 戀礀 氀漀漀欀椀渀最 愀氀猀漀 琀漀ഊpear recipes as it seems to me that there are recipes that say one ਀洀椀最栀琀 甀猀攀 焀甀椀渀挀攀 愀猀 愀 挀栀漀椀挀攀 椀昀 琀栀攀礀 眀攀爀攀 愀瘀愀椀氀愀戀氀攀⸀ഊ ਀䤀渀 琀攀爀洀猀 漀昀 䜀攀爀洀愀渀ⴀⴀഊ ਀㄀㔀ഊTake a goose, stuff it with onions, peeled quinces, pears and bacon, ਀猀琀椀挀欀 椀琀 漀渀 愀 猀瀀椀琀 愀渀搀 爀漀愀猀琀 椀琀⸀ഊ ਀㘀㠀 吀漀 洀愀欀攀 愀 焀甀椀渀挀攀 瀀椀攀ഊPeel the quinces and cut the core cleanly out with a knife, fry them in fat. ਀䄀昀琀攀爀 琀栀愀琀 猀琀甀昀昀 琀栀攀 焀甀椀渀挀攀猀 眀椀琀栀 挀甀爀爀愀渀琀猀Ⰰ 猀甀最愀爀Ⰰ 挀椀渀渀愀洀漀渀 愀渀搀 挀氀漀瘀攀猀⸀ഊAfterwards take beef ਀洀愀爀爀漀眀 漀爀 昀椀渀攀氀礀 挀栀漀瀀瀀攀搀 欀椀搀渀攀礀 猀甀攀琀 漀爀 猀欀椀洀洀攀搀 昀愀琀 昀爀漀洀 猀漀洀攀ഊother meat and put good Malavosia or Reinfal on it, sugar, cinnamon and ਀挀氀漀瘀攀猀Ⰰ 栀漀眀攀瘀攀爀 椀琀 猀攀攀洀猀 最漀漀搀ഊto you. The dough for the pie is found in number [sixty one]. ਀昀爀漀洀 匀愀戀椀渀愀 圀攀氀猀攀爀椀渀Ⰰ 昀漀甀渀搀 愀琀㨀ഊhttp://www.daviddfriedman.com/Medieval/Cookbooks/Sabrina_Welserin.html ਀ഊIs this what you had in mind? ਀ഊJohnnae llyn Lewis Johnna Holloway ਀ഊ ਀䐀愀琀攀㨀 圀攀搀Ⰰ ㈀　 䄀甀最 ㈀　　㌀ ㄀㐀㨀㌀㠀㨀㐀㠀 ⴀ　㐀　　ഊSubject: Re: [Sca-cooks] Quinces ਀䘀爀漀洀㨀 䐀愀渀椀攀氀 䴀礀攀爀猀 㰀搀漀挀 愀琀 洀攀搀椀攀瘀愀氀挀漀漀欀攀爀礀⸀挀漀洀㸀ഊTo: Cooks within the SCA ਀ഊOn Wednesday, August 20, 2003, at 02:17 PM, Melanie Unruh-Bays wrote: ਀㸀㸀㸀ഊImagine my surprise then when I find quinces at the supermarket last night! ਀夀攀猀Ⰰ 琀栀攀礀 愀爀攀 猀琀椀氀氀 猀漀洀攀眀栀愀琀 栀愀爀搀Ⰰ 戀甀琀 椀昀 䤀 瀀甀爀挀栀愀猀攀 琀栀攀洀 琀栀椀猀 眀攀攀欀攀渀搀ഊ(they're $1.99 each, so I need to wait until payday) will they ripen in the ਀猀瀀愀挀攀 漀昀 琀眀漀 眀攀攀欀猀㼀 圀栀愀琀 椀昀 䤀 瀀甀琀 琀栀攀洀 椀渀 愀 瀀愀瀀攀爀 戀愀最 眀椀琀栀 猀漀洀攀 戀愀渀愀渀愀猀㼀 䄀渀礀ഊother suggestions? Having actually found them, I really hate to not be ਀愀戀氀攀 琀漀 甀猀攀 琀栀攀洀⸀ഊ<<< ਀ഊI generally recommend power tools for paring quince. When ripe, they ਀栀愀瘀攀 愀戀漀甀琀 琀栀攀 猀愀洀攀 昀椀爀洀渀攀猀猀 愀猀 愀 戀椀氀氀椀愀爀搀 戀愀氀氀⸀ഊ ਀䤀渀 漀琀栀攀爀 眀漀爀搀猀Ⰰ 琀栀攀 漀渀攀猀 礀漀甀✀瘀攀 昀漀甀渀搀 愀琀 琀栀攀 洀愀爀欀攀琀 瀀爀漀戀愀戀氀礀 愀爀攀 爀椀瀀攀⸀  ഊThey will soften up just fine with cooking. If you do substitute ਀愀瀀瀀氀攀猀 漀爀 瀀攀愀爀猀 琀栀漀甀最栀Ⰰ 戀攀 愀眀愀爀攀 琀栀愀琀 焀甀椀渀挀攀 栀愀瘀攀 愀 氀漀琀 洀漀爀攀 瀀攀挀琀椀渀 愀渀搀 ഊmake firmer jelly and such, so you may have to reduce the other fruits ਀昀甀爀琀栀攀爀 琀漀 最攀琀 琀栀攀 猀愀洀攀 爀攀猀甀氀琀猀⸀ഊ ਀圀栀攀爀攀 愀爀攀 礀漀甀 琀栀愀琀 礀漀甀 愀爀攀 猀漀 氀甀挀欀礀 琀漀 栀愀瘀攀 焀甀椀渀挀攀 椀渀 琀栀攀 洀愀爀欀攀琀㼀  䤀✀洀 ഊjealous. ਀ഊ- Doc (who's cooked with quince a couple of times and *loves* them - ਀焀甀椀渀挀攀 瀀愀猀琀攀 椀猀 愀眀昀甀氀氀礀 最漀漀搀 琀漀漀℀⤀ഊ-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- ਀  䔀搀漀甀愀爀搀 䠀愀氀椀搀愀椀  ⠀䐀愀渀椀攀氀 䴀礀攀爀猀⤀ഊ http://www.medievalcookery.com/ ਀ഊ ਀䐀愀琀攀㨀 圀攀搀Ⰰ ㈀　 䄀甀最 ㈀　　㌀ ㄀㈀㨀㄀㌀㨀㔀㘀 ⴀ　㜀　　ഊFrom: lilinah at earthlink.net ਀匀甀戀樀攀挀琀㨀 刀攀㨀 嬀匀挀愀ⴀ挀漀漀欀猀崀 儀甀椀渀挀攀猀ഊTo: sca-cooks at ansteorra.org ਀ഊEirene, the quinces should be hard. They are a fruit that is only ਀攀愀琀攀渀 愀昀琀攀爀 栀愀瘀椀渀最 戀攀攀渀 挀漀漀欀攀搀⸀ഊ ਀䤀昀 琀栀攀礀 愀爀攀 爀椀瀀攀Ⰰ 琀栀攀礀 猀栀漀甀氀搀 栀愀瘀攀 礀攀氀氀漀眀 猀欀椀渀 愀渀搀 栀愀瘀攀 愀渀 眀漀渀搀攀爀昀甀氀 昀爀愀最爀愀渀挀攀⸀ഊ ਀䤀 栀愀瘀攀 洀愀搀攀 瀀攀爀椀漀搀 焀甀椀渀挀攀ⴀ氀攀洀漀渀 猀礀爀甀瀀 昀爀漀洀 猀挀爀愀琀挀栀 昀漀爀 愀 昀攀愀猀琀 ⴀ ഊLimon-safarjali - and i have used quinces in a dish from the ਀䄀渀漀渀礀洀漀甀猀 䄀渀搀愀氀甀猀椀愀渀 挀漀漀欀戀漀漀欀 ⴀ 刀攀挀椀瀀攀 昀漀爀 愀 䐀椀猀栀 漀昀 䌀栀椀挀欀攀渀 漀爀 ഊPartridge with Quince or Apple - i used chicken and quinces. I made ਀椀琀 眀椀琀栀 愀瀀瀀氀攀猀 漀渀挀攀Ⰰ 戀甀琀 琀栀攀礀 氀愀挀欀 琀栀攀 渀攀挀攀猀猀愀爀礀 ∀挀栀愀爀愀挀琀攀爀∀ⴀ 琀栀攀 ഊdish was good, but with quinces it's much better. I have also made a ਀瘀攀爀礀 搀椀昀昀攀爀攀渀琀 挀栀椀挀欀攀渀 愀渀搀 焀甀椀渀挀攀 搀椀猀栀 昀爀漀洀 䜀甀琀攀爀 匀瀀椀攀猀攀⸀ഊ ਀䤀 戀漀甀最栀琀 愀 挀愀猀攀 漀昀 琀栀攀洀 琀漀 洀愀欀攀 琀栀攀 猀礀爀甀瀀 昀漀爀 愀 昀攀愀猀琀 椀渀 氀愀琀攀 ഊNovember, then used the remaining quinces for a feast in early ਀䐀攀挀攀洀戀攀爀⸀ 䤀 欀攀瀀琀 琀栀攀洀 椀渀 琀栀攀椀爀 戀漀砀 椀渀 愀 挀漀漀氀 瀀氀愀挀攀 ⴀ 愀渀 攀渀挀氀漀猀攀搀 ഊsleeping porch - a turn of the century (19 to 20) California ਀瀀栀攀渀漀洀攀渀漀渀 ⴀ 昀漀爀 琀栀攀 椀渀琀攀爀瘀攀渀椀渀最 ㈀ 漀爀 ㌀ 眀攀攀欀猀 愀渀搀 漀渀氀礀 漀渀攀 漀爀 琀眀漀 ഊwere less than perfect. ਀ഊAnahita ਀ഊ ਀䐀愀琀攀㨀 圀攀搀Ⰰ ㈀　 䄀甀最 ㈀　　㌀ ㄀㤀㨀㈀㄀㨀㌀　 ⬀　　　　ഊFrom: "Olwen the Odd" ਀匀甀戀樀攀挀琀㨀 刀攀㨀 嬀匀挀愀ⴀ挀漀漀欀猀崀 儀甀椀渀挀攀猀ഊTo: sca-cooks at ansteorra.org ਀ഊOn Wednesday, August 20, 2003, at 02:17 PM, Melanie Unruh-Bays wrote: ਀㸀㸀㸀ഊImagine my surprise then when I find quinces at the supermarket last night! ਀夀攀猀Ⰰ 琀栀攀礀 愀爀攀 猀琀椀氀氀 猀漀洀攀眀栀愀琀 栀愀爀搀Ⰰ 戀甀琀 椀昀 䤀 瀀甀爀挀栀愀猀攀 琀栀攀洀 琀栀椀猀 眀攀攀欀攀渀搀ഊ(they're $1.99 each, so I need to wait until payday) will they ripen in the ਀猀瀀愀挀攀 漀昀 琀眀漀 眀攀攀欀猀㼀 圀栀愀琀 椀昀 䤀 瀀甀琀 琀栀攀洀 椀渀 愀 瀀愀瀀攀爀 戀愀最 眀椀琀栀 猀漀洀攀 戀愀渀愀渀愀猀㼀 ഊAny other suggestions? Having actually found them, I really hate to not be ਀䄀戀氀攀 琀漀 甀猀攀 琀栀攀洀⸀ഊ<<< ਀ഊI was thinking it would be easier and cheaper to just go to a latin market ਀愀渀搀 戀甀礀 琀栀攀 瀀愀猀琀攀 戀礀 琀栀攀 戀氀漀挀欀 漀爀 琀栀攀 樀愀爀⸀  䤀✀瘀攀 甀猀攀搀 琀栀攀 戀氀漀挀欀⸀  䌀甀琀 椀琀 ഊinto 1/4 inch slabs, put a slit in the center of the little rectangle and ਀琀眀椀猀琀攀搀 漀渀攀 攀渀搀 琀栀爀漀甀最栀 琀漀 洀愀欀攀 愀 欀椀渀搀 漀昀 欀渀漀琀 琀栀攀渀 爀漀氀氀攀搀 椀渀 猀甀最愀爀 琀漀 挀漀愀琀 ഊand spread out to dry as much as possible (they never really get hard) and ਀瀀甀琀 漀甀琀 漀渀 琀栀攀 搀攀猀猀攀爀琀 戀漀愀爀搀⸀  嘀攀爀礀 攀愀猀礀⸀  嘀攀爀礀 眀攀氀氀 爀攀挀椀攀瘀攀搀⸀ഊ ਀伀氀眀攀渀ഊ ਀ഊDate: Fri, 12 Sep 2003 19:55:42 -0700 ਀䘀爀漀洀㨀 搀愀瘀椀搀 昀爀椀攀搀洀愀渀 㰀搀搀昀爀 愀琀 搀愀瘀椀搀搀昀爀椀攀搀洀愀渀⸀挀漀洀㸀ഊSubject: Re: [Sca-cooks] When to Pick Quince? ਀吀漀㨀 䌀漀漀欀猀 眀椀琀栀椀渀 琀栀攀 匀䌀䄀 㰀猀挀愀ⴀ挀漀漀欀猀 愀琀 愀渀猀琀攀漀爀爀愀⸀漀爀最㸀ഊ ਀㸀 䤀 氀椀瘀攀 愀戀漀甀琀 ㈀　 洀椀氀攀猀 昀爀漀洀 愀 最爀漀瘀攀 漀昀 焀甀椀渀挀攀 琀爀攀攀猀⸀ 䄀 猀洀愀氀氀 瀀爀椀瘀愀琀攀  洀甀猀攀甀洀ഊ> planted them years ago to see if they would grow in the area. I know the people ਀㸀 眀栀漀 爀甀渀 椀琀 愀渀搀 琀栀攀礀 搀漀 渀漀琀栀椀渀最 眀椀琀栀 琀栀攀 昀爀甀椀琀⸀ 䤀 眀愀渀琀 琀漀 最漀 愀渀搀 瀀椀挀欀 椀琀 眀栀攀渀ഊ> it is ripe, but when is that??? I am in the Mojave Desert, if that affects ਀㸀 爀椀瀀攀渀椀渀最 琀椀洀攀⸀ 䴀礀 瀀漀洀攀最爀愀渀愀琀攀猀 愀爀攀 渀攀瘀攀爀 爀椀瀀攀 甀渀琀椀氀 琀栀攀 攀渀搀 漀昀 伀挀琀Ⰰ 戀攀最椀渀渀椀渀最 ഊ> of Nov. ਀㸀 嘀椀猀椀漀渀猀 漀昀 焀甀椀渀挀攀 樀攀氀氀礀 愀渀搀 焀甀椀渀挀攀 琀愀爀琀猀 搀愀渀挀攀 琀栀爀漀甀最栀 洀礀 栀攀愀搀℀ഊ> Peldyn ਀ഊOur quinces (SF bay area) are getting close to ripe now. Look for ਀礀攀氀氀漀眀 爀愀琀栀攀爀 琀栀愀渀 最爀攀攀渀 挀漀氀漀爀 愀渀搀 愀 猀洀攀氀氀 琀栀愀琀 䤀 氀椀欀攀 琀漀 搀攀猀挀爀椀戀攀 愀猀ഊ"smelling more like apples than apples do." ਀ഊI assume, by the way, that these are the European quince, not ਀䨀愀瀀漀渀椀挀愀 ⠀䨀愀瀀愀渀攀猀攀 儀甀椀渀挀攀⤀Ⰰ 眀栀椀挀栀 椀猀 最爀漀眀渀 愀猀 愀渀 漀爀渀愀洀攀渀琀愀氀⸀ഊ-- ਀䐀愀瘀椀搀⼀䌀愀爀椀愀搀漀挀ഊhttp://www.daviddfriedman.com/ ਀ഊ ਀䐀愀琀攀㨀 䴀漀渀Ⰰ ㄀㜀 一漀瘀 ㈀　　㌀ ㄀㔀㨀　㄀㨀㄀㌀ ⴀ　㔀　　ഊFrom: "a5foil" ਀匀甀戀樀攀挀琀㨀 刀攀㨀 嬀匀挀愀ⴀ挀漀漀欀猀崀 儀甀椀渀挀攀 倀愀猀琀攀㼀ഊTo: "Cooks within the SCA" ਀ഊ> Anybody know where in the Mid-Atlantic area of the US I can get Quince ਀㸀 瀀愀猀琀攀Ⰰ 愀渀搀 栀漀眀 洀甀挀栀 䤀 眀椀氀氀 攀砀瀀攀挀琀 琀漀 瀀愀礀㼀 吀栀愀渀欀猀℀ഊ> ਀㸀 ⴀⴀ 倀愀渀椀 䨀愀搀眀椀最愀 娀愀樀愀挀稀欀漀眀愀Ⰰ 䬀渀漀眀氀攀搀最攀 倀椀欀愀 樀攀渀渀攀 愀琀 昀椀攀搀氀攀爀昀愀洀椀氀礀⸀渀攀琀ഊ ਀夀漀甀 挀愀渀 愀氀猀漀 漀爀搀攀爀 椀琀 昀爀漀洀 眀眀眀⸀吀椀攀渀搀愀⸀挀漀洀 ⴀⴀ 匀瀀愀渀椀猀栀 昀漀漀搀猀 眀攀戀猀琀漀爀攀 戀愀猀攀搀 椀渀ഊWilliamsburg VA. What they carry is expensive, but it is excellent, and they ਀愀爀攀 最漀漀搀 瀀攀漀瀀氀攀 琀漀 搀攀愀氀 眀椀琀栀⸀ 匀攀愀爀挀栀 昀漀爀 䴀攀洀戀爀椀氀氀漀⸀ 夀漀甀 搀漀渀✀琀 渀攀攀搀 洀甀挀栀 瀀攀爀ഊserving. ਀ഊCynara ਀ഊ ਀䐀愀琀攀㨀 圀攀搀Ⰰ ㄀㜀 䐀攀挀 ㈀　　㌀ ㄀㤀㨀㄀㐀㨀㐀　 ⴀ　㔀　　ഊFrom: "Phil Troy/ G. Tacitus Adamantius" ਀匀甀戀樀攀挀琀㨀 刀攀㨀 嬀匀挀愀ⴀ挀漀漀欀猀崀 儀甀椀渀挀攀猀 椀渀 ㄀㐀琀栀 挀攀渀琀甀爀礀 䘀爀愀渀挀攀ഊTo:Cooks within the SCA ਀ഊAlso sprach James Prescott: ਀㸀㸀 䄀渀礀 漀琀栀攀爀 ㄀㐀琀栀 挀攀渀琀甀爀礀 焀甀椀渀挀攀 瀀愀猀琀攀猀 ⠀漀爀 焀甀椀渀挀攀 爀攀挀椀瀀攀猀⤀ 漀甀琀 琀栀攀爀攀ഊ> ਀㸀 吀栀攀爀攀 愀爀攀 洀攀渀琀椀漀渀猀 漀昀 焀甀椀渀挀攀Ⰰ 愀渀搀 漀渀攀 爀攀挀椀瀀攀Ⰰ 椀渀 䌀栀椀焀甀愀爀琀⸀ഊ> ਀㸀 䌀栀攀挀欀 䘀爀攀渀挀栀 吀愀挀甀椀渀甀洀 匀愀渀椀琀愀琀椀猀 ⠀猀漀爀爀礀Ⰰ 䤀 栀愀瘀攀 渀漀 爀攀昀攀爀攀渀挀攀⤀⸀ഊ> ਀㸀 吀栀漀爀瘀愀氀搀ഊ ਀䤀琀 椀猀 愀氀氀攀最攀搀 戀礀 琀栀攀 䰀愀爀漀甀猀猀攀 䜀愀猀琀爀漀渀漀洀椀焀甀攀 琀栀愀琀 挀漀琀椀最渀愀挀 栀愀猀 戀攀攀渀 愀渀ഊindustial product of the city of... I think... Poitiers... since the ਀䠀甀渀搀爀攀搀 夀攀愀爀猀✀ 圀愀爀⸀ 吀栀攀礀 猀琀椀氀氀 猀攀氀氀 椀琀 椀渀 爀漀甀渀搀 椀渀最漀琀猀 猀琀愀洀瀀攀搀 眀椀琀栀 愀ഊpicture of Joan of Arc. ਀ഊAdamantius ਀ഊ ਀䐀愀琀攀㨀 圀攀搀Ⰰ ㄀㜀 一漀瘀 ㈀　　㐀 　　㨀㈀㐀㨀㈀㈀ ⴀ　㠀　　ഊFrom: David Friedman ਀匀甀戀樀攀挀琀㨀 刀攀㨀 嬀匀挀愀ⴀ挀漀漀欀猀崀 儀甀椀渀挀攀猀ഊTo: Cooks within the SCA ਀ഊ> Poling about the web for idea for my quince crop I found: ਀㸀 眀眀眀⸀挀漀焀甀椀渀愀爀椀愀⸀渀氀⼀攀渀最氀椀猀栀⼀爀攀挀椀瀀攀猀⼀　㐀⸀㔀栀椀猀琀爀攀挀攀瀀琀⸀栀琀洀ഊ> ਀㸀 儀甀椀渀挀攀 挀愀欀攀 猀愀椀搀 琀漀 戀攀 愀 ㄀㘀琀栀 挀攀渀琀甀爀礀 爀攀挀椀瀀攀 挀椀琀攀搀 琀漀 愀 ∀洀猀 唀䈀 䜀攀渀琀 ഊ> 476. ਀㸀ഊ> Good source for period use? ਀㸀ഊ> Simon Sinneghe ਀㸀 爀椀愀爀漀愀欀Ⰰ 匀甀洀洀椀琀猀Ⰰ 䄀渀 吀椀爀ഊ ਀儀甀椀渀挀攀猀 椀渀 倀愀猀琀攀 ⠀䐀甀 䘀愀椀琀 搀攀 䌀甀椀猀椀渀攀⤀ 椀猀 最漀漀搀ⴀⴀ琀栀攀爀攀 椀猀 愀氀猀漀 愀ഊversion of the recipe in one of the English cookbooks. ਀ഊThere are various late period recipes for quince paste--which I ਀最愀琀栀攀爀 椀猀 琀栀攀 漀爀椀最椀渀愀氀 洀攀愀渀椀渀最 漀昀 ∀洀愀爀洀攀氀愀搀攀⸀∀ഊ ਀吀栀攀爀攀 愀爀攀 猀漀洀攀 洀攀愀琀 愀渀搀 焀甀椀渀挀攀 爀攀挀椀瀀攀猀 椀渀 琀栀攀 䄀渀搀愀氀甀猀椀愀渀 挀漀漀欀戀漀漀欀⸀ഊ ਀吀栀攀 昀椀爀猀琀 愀渀搀 琀栀椀爀搀 漀昀 琀栀漀猀攀 愀爀攀 椀渀 琀栀攀 䴀椀猀挀攀氀氀愀渀礀ⴀⴀ渀漀 焀甀椀渀挀攀 瀀愀猀琀攀ഊrecipe there yet. Just do a search for "quince." ਀ⴀⴀ ഊDavid/Cariadoc ਀眀眀眀⸀搀愀瘀椀搀搀昀爀椀攀搀洀愀渀⸀挀漀洀ഊ ਀ഊDate: Wed, 17 Nov 2004 09:07:47 -0600 ਀䘀爀漀洀㨀 ∀吀攀爀爀礀 䐀攀挀欀攀爀∀ 㰀琀⸀搀⸀搀攀挀欀攀爀 愀琀 眀漀爀氀搀渀攀琀⸀愀琀琀⸀渀攀琀㸀ഊSubject: Re: [Sca-cooks] Quinces ਀吀漀㨀 ∀䌀漀漀欀猀 眀椀琀栀椀渀 琀栀攀 匀䌀䄀∀ 㰀猀挀愀ⴀ挀漀漀欀猀 愀琀 愀渀猀琀攀漀爀爀愀⸀漀爀最㸀ഊ ਀㸀 倀漀氀椀渀最 愀戀漀甀琀 琀栀攀 眀攀戀 昀漀爀 椀搀攀愀 昀漀爀 洀礀 焀甀椀渀挀攀 挀爀漀瀀 䤀 昀漀甀渀搀㨀ഊ> www.coquinaria.nl/english/recipes/04.5histrecept.htm ਀㸀ഊ> Quince cake said to be a 16th century recipe cited to a "ms UB Gent ਀㸀 㐀㜀㘀⸀ഊ> ਀㸀 䜀漀漀搀 猀漀甀爀挀攀 昀漀爀 瀀攀爀椀漀搀 甀猀攀㼀ഊ> ਀㸀 匀椀洀漀渀 匀椀渀渀攀最栀攀ഊ ਀吀栀攀 愀甀琀栀漀爀✀猀 爀攀挀椀瀀攀 栀愀猀 戀攀攀渀 ∀洀漀搀攀爀渀椀猀攀搀㬀∀ 栀漀眀攀瘀攀爀Ⰰ 樀甀猀琀 愀戀漀瘀攀 椀琀 愀瀀瀀攀愀爀猀 愀ഊtranscription and translation of the original recipe. I'm not familiar with ਀琀栀攀 瀀愀爀琀椀挀甀氀愀爀 洀愀渀甀猀挀爀椀瀀琀Ⰰ 戀甀琀 琀栀攀 挀椀琀愀琀椀漀渀 椀猀 爀攀愀猀漀渀愀戀氀攀 愀渀搀 琀栀攀 猀椀琀攀ഊbibliography provides: ਀ഊRia Jansen-Sieben and Johanna Maria van Winter, De keuken van de Late ਀䴀椀搀搀攀氀攀攀甀眀攀渀⸀ ⠀吀栀攀 欀椀琀挀栀攀渀 漀昀 琀栀攀 䰀愀琀攀 䴀椀搀搀氀攀 䄀最攀猀⤀ 䈀攀爀琀 䈀愀欀欀攀爀Ⰰ 䄀洀猀琀攀爀搀愀洀Ⰰഊ1989 (revised edition ..) ਀ഊI would try to learn more about the history of the manuscript and would work ਀漀甀琀 愀 瀀攀爀猀漀渀愀氀 愀搀愀瀀琀愀琀椀漀渀 漀昀 琀栀攀 琀爀愀渀猀氀愀琀攀搀 爀攀挀椀瀀攀Ⰰ 戀甀琀 䤀 眀漀甀氀搀 猀愀礀 琀栀愀琀 琀栀攀ഊsite is a reasonable source for our purposes. ਀ഊBear ਀ഊ ਀䐀愀琀攀㨀 圀攀搀Ⰰ ㄀㜀 一漀瘀 ㈀　　㐀 ㄀　㨀㄀㜀㨀㌀㘀 ⴀ　㔀　　ഊFrom: Daniel Myers ਀匀甀戀樀攀挀琀㨀 刀攀㨀 嬀匀挀愀ⴀ挀漀漀欀猀崀 儀甀椀渀挀攀猀ഊTo: Cooks within the SCA ਀ഊOn Nov 17, 2004, at 3:24 AM, David Friedman wrote: ਀㸀㸀 倀漀氀椀渀最 愀戀漀甀琀 琀栀攀 眀攀戀 昀漀爀 椀搀攀愀 昀漀爀 洀礀 焀甀椀渀挀攀 挀爀漀瀀 䤀 昀漀甀渀搀㨀ഊ>> www.coquinaria.nl/english/recipes/04.5histrecept.htm ਀㸀㸀 儀甀椀渀挀攀 挀愀欀攀 猀愀椀搀 琀漀 戀攀 愀 ㄀㘀琀栀 挀攀渀琀甀爀礀 爀攀挀椀瀀攀 挀椀琀攀搀 琀漀 愀 ∀洀猀 唀䈀 䜀攀渀琀ഊ>> 476. ਀㸀㸀 䜀漀漀搀 猀漀甀爀挀攀 昀漀爀 瀀攀爀椀漀搀 甀猀攀㼀ഊ> ਀㸀 儀甀椀渀挀攀猀 椀渀 倀愀猀琀攀 ⠀䐀甀 䘀愀椀琀 搀攀 䌀甀椀猀椀渀攀⤀ 椀猀 最漀漀搀ⴀⴀ琀栀攀爀攀 椀猀 愀氀猀漀 愀 瘀攀爀猀椀漀渀ഊ> of the recipe in one of the English cookbooks. ਀㸀ഊ> There are various late period recipes for quince paste--which I gather ਀㸀 椀猀 琀栀攀 漀爀椀最椀渀愀氀 洀攀愀渀椀渀最 漀昀 ∀洀愀爀洀攀氀愀搀攀⸀∀ഊ> ਀㸀 吀栀攀爀攀 愀爀攀 猀漀洀攀 洀攀愀琀 愀渀搀 焀甀椀渀挀攀 爀攀挀椀瀀攀猀 椀渀 琀栀攀 䄀渀搀愀氀甀猀椀愀渀 挀漀漀欀戀漀漀欀⸀ഊ> ਀㸀 吀栀攀 昀椀爀猀琀 愀渀搀 琀栀椀爀搀 漀昀 琀栀漀猀攀 愀爀攀 椀渀 琀栀攀 䴀椀猀挀攀氀氀愀渀礀ⴀⴀ渀漀 焀甀椀渀挀攀 瀀愀猀琀攀ഊ> recipe there yet. Just do a search for "quince." ਀ഊHere are some quince recipes... if you have a spare dozen or so, send ਀✀攀洀 洀礀 眀愀礀℀ഊ ਀㘀㠀 吀漀 洀愀欀攀 愀 焀甀椀渀挀攀 瀀椀攀⸀ 倀攀攀氀 琀栀攀 焀甀椀渀挀攀猀 愀渀搀 挀甀琀 琀栀攀 挀漀爀攀 挀氀攀愀渀氀礀 漀甀琀ഊwith a knife, fry them in fat. After that stuff the quinces with ਀挀甀爀爀愀渀琀猀Ⰰ 猀甀最愀爀Ⰰ 挀椀渀渀愀洀漀渀 愀渀搀 挀氀漀瘀攀猀⸀ 䄀昀琀攀爀眀愀爀搀猀 琀愀欀攀 戀攀攀昀 洀愀爀爀漀眀 漀爀ഊfinely chopped kidney suet or skimmed fat from some other meat and put ਀最漀漀搀 䴀愀氀愀瘀漀猀椀愀 漀爀 刀攀椀渀昀愀氀 漀渀 椀琀Ⰰ 猀甀最愀爀Ⰰ 挀椀渀渀愀洀漀渀 愀渀搀 挀氀漀瘀攀猀Ⰰ 栀漀眀攀瘀攀爀 椀琀ഊseems good to you. The dough for the pie is found in number [sixty ਀漀渀攀崀⸀ഊ[Das Kuchbuch der Sabina Welserin, V. Armstrong (trans.)] ਀ഊ107 To make a quince tart. Take quinces and cook them well and strain ਀椀琀 愀渀搀 瀀甀琀 猀甀最愀爀Ⰰ 挀椀渀渀愀洀漀渀 愀渀搀 猀琀爀漀渀最 眀椀渀攀 琀栀攀爀攀漀渀⸀ 䄀瀀瀀氀攀 愀渀搀 瀀攀愀爀ഊtarts are made in the same way. ਀嬀䐀愀猀 䬀甀挀栀戀甀挀栀 搀攀爀 匀愀戀椀渀愀 圀攀氀猀攀爀椀渀Ⰰ 嘀⸀ 䄀爀洀猀琀爀漀渀最 ⠀琀爀愀渀猀⸀⤀崀ഊ ਀㈀　㔀 䠀漀眀 琀漀 洀愀欀攀 焀甀椀渀挀攀 戀爀攀愀搀⸀ 吀愀欀攀 琀眀漀 瀀爀愀琀稀愀洀攀爀 漀昀 焀甀椀渀挀攀猀 愀渀搀 戀漀椀氀ഊthem in water so that they lie closely together. And when they are ਀挀漀漀欀攀搀Ⰰ 琀愀欀攀 琀栀攀洀 漀甀琀Ⰰ 瀀攀攀氀 琀栀攀洀 挀氀攀愀渀氀礀 愀渀搀 琀栀漀爀漀甀最栀氀礀 愀渀搀 瀀愀猀猀 琀栀攀洀ഊthrough a hair sieve, until you have a little less than a half pound. ਀䄀渀搀 琀愀欀攀 琀眀漀 漀甀渀挀攀猀 漀昀 猀甀最愀爀⸀ 吀栀攀 猀甀最愀爀 洀甀猀琀 戀攀 爀攀昀椀渀攀搀 戀攀昀漀爀攀栀愀渀搀⸀ 䘀漀爀ഊeach pound of sugar take a quart of water and after that an egg white. ਀䄀渀搀 瀀甀琀 琀栀攀 焀甀椀渀挀攀猀 椀渀琀漀 愀 氀愀爀最攀 戀漀眀氀 愀渀搀 猀琀椀爀 椀琀 愀爀漀甀渀搀 眀椀琀栀 愀 戀椀最ഊwooden spoon for as long as a soft-boiled egg cooks. And after you have ਀猀琀椀爀爀攀搀 椀琀 眀攀氀氀Ⰰ 琀栀攀渀 瀀甀琀 愀渀 攀最最 眀栀椀琀攀 椀渀琀漀 椀琀 愀渀搀 猀琀椀爀 椀琀 愀爀漀甀渀搀 愀猀ഊlong as before. And when you have stirred it, then put two spoonfuls of ਀爀攀昀椀渀攀搀 猀甀最愀爀 椀渀琀漀 椀琀 愀渀搀 瀀爀攀瀀愀爀攀 椀琀 攀愀挀栀 琀椀洀攀 愀猀 愀琀 琀栀攀 昀椀爀猀琀⸀ഊContinue until you have put into it five eggs and the stated amount of ਀猀甀最愀爀Ⰰ 琀栀攀渀 琀愀欀攀 眀愀昀攀爀猀 挀甀琀 椀渀琀漀 氀漀渀最 猀琀爀椀瀀猀 愀渀搀 猀瀀爀攀愀搀 椀琀 漀渀 琀栀攀洀Ⰰഊhowever you would have it. And lay them on a board and lay it on the ਀漀瘀攀渀⸀ 䈀攀 挀愀爀攀昀甀氀 琀栀愀琀 琀栀攀 漀瘀攀渀 椀猀 渀漀琀 琀漀漀 栀漀琀⸀ 䄀渀搀 眀栀攀渀 椀琀 戀攀最椀渀猀 琀漀ഊdry out on top, then put them on a board in back of the oven, until ਀琀栀攀礀 栀愀瘀攀 搀爀椀攀搀 漀甀琀⸀ 吀栀攀 猀甀最愀爀 洀甀猀琀 猀琀愀礀 椀渀 眀攀愀欀 栀攀愀琀 琀栀攀 攀渀琀椀爀攀 琀椀洀攀Ⰰഊso that it does not become cold. Then they are ready. ਀嬀䐀愀猀 䬀甀挀栀戀甀挀栀 搀攀爀 匀愀戀椀渀愀 圀攀氀猀攀爀椀渀Ⰰ 嘀⸀ 䄀爀洀猀琀爀漀渀最 ⠀琀爀愀渀猀⸀⤀崀ഊ ਀䌀堀堀堀䤀䤀䤀 ⴀ 吀漀 洀愀欀攀 洀愀爀洀愀氀愀搀攀 漀昀 焀甀椀渀挀攀猀 最漀漀搀 愀渀搀 昀愀渀琀愀猀琀椀挀⸀ 吀愀欀攀 琀栀攀ഊquinces and peel and put to boil in lots of water and cook until they ਀愀爀攀 挀漀洀攀 搀漀眀渀㬀 琀愀欀攀 愀 戀愀猀椀渀 栀漀氀攀搀 漀爀 琀栀攀 最爀愀琀攀爀Ⰰ 愀渀搀 最爀愀琀攀 瘀攀爀礀 昀椀渀攀ഊthat you take all that is good, and guard that the seeds don't go into ਀琀栀攀 最爀愀琀攀搀 焀甀椀渀挀攀⸀ 匀愀瘀攀 昀漀爀 ㌀ 搀愀礀猀 椀渀 琀栀攀 愀椀爀 琀栀椀猀 最爀愀琀攀搀 洀椀砀 戀攀昀漀爀攀ഊyou put in the the honey, then for each pound of grated quinces you ਀眀愀渀琀 琀漀 栀愀瘀攀 ㌀ 瀀漀甀渀搀猀 漀昀 栀漀渀攀礀⸀ 䈀爀椀渀最 琀漀 愀 最漀漀搀 戀漀椀氀 琀漀最攀琀栀攀爀 眀栀攀渀 琀栀攀ഊhoney is cooked add spices fine and if you want for the mixture, put to ਀戀漀椀氀 愀 氀椀琀琀氀攀 漀昀 猀甀最愀爀Ⰰ 昀漀爀 ㌀ 瀀漀甀渀搀猀 漀昀 焀甀椀渀挀攀 洀愀爀洀愀氀愀搀攀 礀漀甀 眀愀渀琀 琀漀ഊhave 6 ounces of sugar in change of spices. When it is cooked tip it ਀漀渀琀漀 愀 琀愀戀氀攀 戀愀琀栀攀搀 眀椀琀栀 昀爀攀猀栀 眀愀琀攀爀Ⰰ 愀渀搀 洀愀欀攀 椀琀 椀渀 琀栀攀 眀愀礀 漀昀 猀栀攀攀琀猀ഊof pasta large and just less than half a finger thick, and make in the ਀眀愀礀 漀昀 眀愀昀攀爀猀 愀渀搀 瀀甀琀 椀渀 愀 ∀愀氀戀愀爀攀氀氀漀∀ ⠀欀椀琀挀栀攀渀 猀愀氀琀 瀀漀琀Ⰰ 爀攀昀攀爀猀 琀漀 愀ഊspecific storage vessel) with spices and with laurel: that it does not ਀最漀 戀愀搀 礀漀甀 洀甀猀琀 戀漀椀氀 琀眀漀 栀漀甀爀猀 甀渀琀椀氀 椀琀 椀猀 挀漀漀欀攀搀 愀氀眀愀礀猀 猀琀椀爀爀椀渀最⸀ 吀栀椀猀ഊquince marmalade you want to cook always well mixed with a flat wooden ਀猀琀椀爀爀攀爀Ⰰ 攀琀挀⸀ഊ[Libro di cucina/ Libro per cuoco, L. Smithson (trans.)] ਀ഊTO MAKE QUINCE MARMALADE, take quinces and peel them, then cut in ਀焀甀愀爀琀攀爀猀 愀渀搀 琀愀欀攀 漀甀琀 琀栀攀 攀礀攀 愀渀搀 琀栀攀 猀攀攀搀猀Ⰰ 琀栀攀渀 挀漀漀欀 琀栀攀洀 椀渀 最漀漀搀 爀攀搀ഊwine and then strain through a strainer: then take honey and boil it ਀昀漀爀 愀 氀漀渀最 琀椀洀攀 愀渀搀 猀欀椀洀 椀琀Ⰰ 琀栀攀渀 瀀甀琀 礀漀甀爀 焀甀椀渀挀攀猀 椀渀 椀琀 愀渀搀 猀琀椀爀ഊthoroughly, and keep boiling until the honey is reduced by half; then ਀琀栀爀漀眀 椀渀 瀀漀眀搀攀爀攀搀 栀椀瀀瀀漀挀爀愀猀Ⰰ 愀渀搀 猀琀椀爀 琀椀氀氀 挀漀氀搀Ⰰ 琀栀攀渀 搀椀瘀椀搀攀 椀渀琀漀ഊportions and keep it. ਀嬀䰀攀 䴀攀渀愀最椀攀爀 搀攀 倀愀爀椀猀Ⰰ 䨀⸀ 䠀椀渀猀漀渀 ⠀琀爀愀渀猀⸀⤀崀ഊ ਀吀漀 洀愀欀攀 爀漀甀最栀 爀攀搀 洀愀爀洀攀氀愀搀攀 漀昀 儀甀椀渀挀攀猀⸀ 吀愀欀攀 儀甀椀渀挀攀猀 愀渀搀 瀀愀爀攀 琀栀攀洀Ⰰ 挀甀琀ഊthem in small peces from the coare, then take as much sugar as the ਀瀀攀挀攀猀 搀漀攀 眀愀礀攀Ⰰ 愀渀搀 瀀甀琀 琀栀攀 儀甀椀渀挀攀猀 戀攀椀渀最攀 挀甀琀琀 椀渀琀漀 愀渀 攀爀琀栀攀渀 瀀漀琀琀 愀渀搀ഊput halfe the sugar that you waied into the pott and as much water as ਀眀椀氀氀 挀漀甀攀爀 琀栀攀洀Ⰰ 琀栀攀渀 猀攀琀琀 琀栀攀洀 椀渀琀漀 愀渀 漀甀攀渀 眀椀琀栀 栀漀眀猀栀漀氀搀攀 戀爀攀愀搀攀⸀ഊthen when they are paked poore them into a postnett or preseruinge pan ਀愀渀搀 瀀甀琀 琀栀攀 爀攀猀琀 漀昀 琀栀攀 猀甀最愀爀 琀漀 椀琀Ⰰ 琀栀攀渀 戀爀甀猀攀 琀栀攀洀 眀椀琀栀 琀栀攀 戀愀挀欀 漀昀 愀ഊspoone, then boyle them with sturringe till it will come cleane from ਀琀栀攀 戀漀琀琀漀洀攀 漀昀 琀栀攀 瀀愀渀 琀栀攀渀 戀漀砀攀 椀琀⸀ഊ[Catherine Tolmach's Receipts of Pastery, Confectionary, & cetera.] ਀ഊMarmalade of Quinces, red. To make red Marmalade of Quinces, take a ਀瀀漀甀渀搀 漀昀 儀甀椀渀挀攀猀 愀渀搀 挀甀琀 琀栀攀洀 椀渀 栀愀氀昀Ⰰ 愀渀搀 琀愀欀攀 漀甀琀 琀栀攀 挀漀爀攀猀Ⰰ 愀渀搀 瀀愀爀攀ഊthem; then take a pound of Sugar, and a quart of fair water, and put ਀琀栀攀洀 愀氀氀 椀渀琀漀 愀 瀀愀渀Ⰰ 愀渀搀 氀攀琀 琀栀攀洀 戀漀礀氀 眀椀琀栀 愀 猀漀昀琀 昀椀爀攀Ⰰ 愀渀搀 猀漀洀攀琀椀洀攀猀ഊturn and keep them covered with a pewter dish, so that the steam or air ਀洀愀礀 挀漀洀攀 愀 氀椀琀琀氀攀 漀甀琀㨀 琀栀攀 氀漀渀最攀爀 琀栀攀礀 愀爀攀 椀渀 戀漀礀氀椀渀最Ⰰ 琀栀攀 戀攀琀琀攀爀ഊcolour they will have: and when they be soft take a Knife, and cut them ਀挀爀漀猀猀 甀瀀漀渀 琀栀攀 琀漀瀀Ⰰ 椀琀 眀椀氀氀 洀愀欀攀 琀栀攀 猀礀爀甀瀀 最漀 琀栀爀漀甀最栀 琀栀愀琀 琀栀攀礀 洀愀礀 戀攀ഊall of the like colour: then set a little of your syrup to cool, and ਀眀栀攀渀 椀琀 戀攀最椀渀渀攀琀栀 琀漀 戀攀 琀栀椀挀欀Ⰰ 琀栀攀渀 戀爀攀愀欀 礀漀甀爀 儀甀椀渀挀攀猀 眀椀琀栀 愀 猀氀椀挀攀 漀爀ഊspoon, so small as you can in the pan, and then strew a little fine ਀匀甀最愀爀 椀渀 礀漀甀爀 戀漀砀攀猀 戀漀琀琀漀洀Ⰰ 愀渀搀 猀漀 瀀甀琀 椀琀 甀瀀⸀    ഊ[The English Housewife, G. Markham] // Date: Wed, 17 Nov 2004 09:41:17 -0800 (PST) ਀䘀爀漀洀㨀 䌀栀爀椀猀 匀琀愀渀椀昀攀爀 㰀樀甀最最氀攀琀栀椀猀 愀琀 礀愀栀漀漀⸀挀漀洀㸀ഊSubject: Re: [Sca-cooks] Quinces ਀吀漀㨀 䌀漀漀欀猀 眀椀琀栀椀渀 琀栀攀 匀䌀䄀 㰀猀挀愀ⴀ挀漀漀欀猀 愀琀 愀渀猀琀攀漀爀爀愀⸀漀爀最㸀ഊ ਀ⴀⴀⴀ 䔀琀愀椀渀㄀㈀㘀㌀ 愀琀 愀漀氀⸀挀漀洀 眀爀漀琀攀㨀ഊ> ddfr at daviddfriedman.com writes: ਀㸀㸀 吀栀攀爀攀 愀爀攀 瘀愀爀椀漀甀猀 氀愀琀攀 瀀攀爀椀漀搀 爀攀挀椀瀀攀猀 昀漀爀 焀甀椀渀挀攀 瀀愀猀琀攀ⴀⴀ眀栀椀挀栀 䤀ഊ>> gather is the original meaning of "marmelade." ਀㸀ഊ> I am also dealing with quinces..bought at market. The recipes for quince ਀㸀 瀀愀猀琀攀 琀栀愀琀 䤀 栀愀瘀攀 爀攀愀搀 ⠀氀愀琀攀 䔀渀最氀椀猀栀 猀漀甀爀挀攀猀⤀ 爀攀昀攀爀 琀漀 爀漀氀氀椀渀最 愀渀搀 ∀猀琀愀洀瀀椀渀最∀ ഊ> the paste...or rolling it on a mold. This sounded more like a candy to me. ਀ഊThat would most likely be Cotignac. Cotignac is a sweetmeat made from quince paste, and according to some, has been manufactured in Orleans since the time of Joan of Arc (and her image is still stamped into the paste to this day). However, the Larrousse Gastronomique sites no evidence of industrial manufacture before the time of Louis XI. ਀ഊThe Nymphs of Greek legend were said to have offered quince paste to Jupiter when he was a child. My source indicates that quince paste in antiquity was originally made with honey instead of sugar. ਀ഊWilliam de Grandfort ਀ഊ ਀䐀愀琀攀㨀 圀攀搀Ⰰ ㄀㜀 一漀瘀 ㈀　　㐀 ㄀㄀㨀㐀㐀㨀㐀㘀 ⴀ　㠀　　 ⠀倀匀吀⤀ഊFrom: Chris Stanifer ਀匀甀戀樀攀挀琀㨀 嬀匀挀愀ⴀ挀漀漀欀猀崀 刀䔀㨀 儀甀椀渀挀攀猀⼀䌀漀琀椀最渀愀挀ഊTo:sca-cooks at ansteorra.org ਀ഊThe Splendid Table cites these remarks from David Karp regarding the ਀儀甀椀渀挀攀㨀ഊ ਀∀吀栀攀 焀甀椀渀挀攀 椀猀 渀愀琀椀瘀攀 琀漀 琀栀攀 䌀愀甀挀愀猀甀猀 愀渀搀 渀漀爀琀栀攀爀渀 倀攀爀猀椀愀Ⰰ 戀甀琀  ഊcultivation spread to the eastern ਀䴀攀搀椀琀攀爀爀愀渀攀愀渀 戀愀猀椀渀⸀ 䴀愀渀礀 猀甀瀀瀀漀猀攀 琀栀愀琀 琀栀攀 䘀漀爀戀椀搀搀攀渀 䘀爀甀椀琀 漀昀 琀栀攀  ഊGarden of Eden was a quince. In ਀䜀爀攀攀欀 氀攀最攀搀Ⰰ 䠀攀氀攀渀 漀昀 吀爀漀礀 戀爀椀戀攀搀 倀愀爀椀猀 琀漀 愀眀愀爀搀 愀 焀甀椀渀挀攀 琀漀 䄀瀀栀爀漀搀椀琀攀  ഊas the prize in a beauty ਀挀漀渀琀攀猀琀Ⰰ 猀琀愀爀琀椀渀最 琀栀攀 吀爀漀樀愀渀 圀愀爀⸀ഊ ਀䴀攀搀椀攀瘀愀氀 挀漀漀欀猀 爀攀最愀爀搀攀搀 琀栀攀 焀甀椀渀挀攀 愀猀 琀栀攀 洀漀猀琀 甀猀攀昀甀氀 漀昀 昀爀甀椀琀猀Ⰰ 愀渀搀  ഊspiced it with pepper,ginger, ਀挀氀漀瘀攀猀Ⰰ 挀椀渀渀愀洀漀渀 愀渀搀 渀甀琀洀攀最⸀ 䄀琀 洀攀搀椀攀瘀愀氀 挀漀甀爀琀猀 愀渀搀 戀愀渀焀甀攀琀猀Ⰰ 渀漀戀氀攀猀  ഊenjoyed quince jelly for ਀搀攀猀猀攀爀琀㨀 挀漀琀椀最渀愀挀 椀渀 䘀爀愀渀挀攀Ⰰ 挀漀琀漀最渀愀 椀渀 䤀琀愀氀礀Ⰰ 愀渀搀 挀愀爀渀攀 搀攀 洀攀洀戀爀椀氀氀漀  ഊin Spain, all still popular. ਀䤀渀 吀甀搀漀爀 愀渀搀 匀琀甀愀爀琀 琀椀洀攀猀Ⰰ 焀甀椀渀挀攀 洀愀爀洀愀氀愀搀攀Ⰰ 眀爀愀瀀瀀攀搀 椀渀 最漀氀搀 昀漀椀氀Ⰰ 眀愀猀  ഊregarded as an aprodisiac. ਀吀漀搀愀礀Ⰰ 琀栀攀 焀甀椀渀挀攀 椀猀 攀猀瀀攀挀椀愀氀氀礀 瀀漀瀀甀氀愀爀 椀渀 猀甀戀琀爀漀瀀椀挀愀氀 挀氀椀洀愀琀攀猀Ⰰ 猀甀挀栀  ഊas parts of Mexico and Latin ਀䄀洀攀爀椀挀愀Ⰰ 眀栀攀爀攀 搀攀挀椀搀甀漀甀猀 琀爀攀攀 昀爀甀椀琀猀 氀椀欀攀 愀瀀瀀氀攀猀 搀漀 渀漀琀 琀栀爀椀瘀攀⸀∀ഊ ਀吀栀攀 挀漀琀椀最渀愀挀 䤀 栀愀瘀攀 洀愀搀攀 眀愀猀 瘀攀爀礀 攀愀猀礀 琀漀 瀀爀漀搀甀挀攀Ⰰ 愀渀搀 琀栀攀 栀椀最栀 瀀攀挀琀椀渀  ഊcontent made it very easy ਀琀漀 洀漀氀搀 愀渀 甀渀洀漀氀搀⸀  䤀 甀猀攀搀 愀 䌀愀爀洀攀砀 琀椀渀Ⰰ 愀渀搀 洀愀搀攀 愀 ✀䌀爀甀猀愀搀攀爀 䌀爀漀猀猀✀  ഊstamp out of Polymer Clay ਀⠀猀栀栀栀栀℀⤀ 琀漀 椀洀瀀爀椀渀琀 琀栀攀 搀攀猀椀最渀⸀  吀栀攀 昀椀爀猀琀 愀琀琀攀洀瀀琀 猀琀甀挀欀 琀漀 琀栀攀 琀椀渀Ⰰ 猀漀  ഊI dusted it very lightly ਀眀椀琀栀 挀漀爀渀猀琀愀爀挀栀 愀渀搀 琀栀攀 爀攀猀琀 挀愀洀攀 漀甀琀 眀椀琀栀 渀漀 瀀爀漀戀氀攀洀⸀  䤀✀洀 愀猀猀甀洀椀渀最 ഊone could use a bit of oil ਀愀渀搀 搀甀猀琀椀渀最 漀昀 猀甀最愀爀 琀漀 昀愀挀椀氀椀琀愀琀攀 甀渀洀漀氀搀椀渀最Ⰰ 眀栀椀挀栀 洀椀最栀琀 戀攀 洀漀爀攀  ഊ'period' (I don't know). All in ਀愀氀氀Ⰰ 琀栀攀 挀愀渀搀椀攀猀 眀攀爀攀 瘀攀爀礀 最漀漀搀 ⠀猀氀椀最栀琀氀礀 琀愀爀琀ⴀ猀眀攀攀琀 眀椀琀栀 愀 渀椀挀攀 瀀椀渀欀  ഊcolor...not the deep red I ਀栀愀瘀攀 猀攀攀渀 椀渀 瀀椀挀琀甀爀攀猀⤀Ⰰ 戀甀琀愀 戀椀琀 漀昀 愀 瀀愀椀渀 琀漀 搀漀 漀渀攀 愀琀 愀 琀椀洀攀 椀渀 琀栀攀  ഊCarmex tin :) ਀ഊWilliam de Grandfort ਀ഊ ਀䐀愀琀攀㨀 䘀爀椀Ⰰ ㌀㄀ 䴀愀爀 ㈀　　㘀 　㤀㨀㔀㔀㨀㔀㤀 ⴀ　㠀　　ഊFrom: Susan Fox ਀匀甀戀樀攀挀琀㨀 刀攀㨀 嬀匀挀愀ⴀ挀漀漀欀猀崀 䠀漀琀 漀昀昀 琀栀攀 瀀爀攀猀猀攀猀㨀 䄀 渀攀眀 䘀攀甀搀愀氀 䜀漀甀爀洀攀琀ഊ pamphlet! ਀吀漀㨀 䌀漀漀欀猀 眀椀琀栀椀渀 琀栀攀 匀䌀䄀 㰀猀挀愀ⴀ挀漀漀欀猀 愀琀 愀渀猀琀攀漀爀爀愀⸀漀爀最㸀ഊ ਀㸀 䘀漀爀眀愀爀搀攀搀 戀礀 爀攀焀甀攀猀琀ഊ> --------------------- ਀㸀ഊ> Hot off the presses: A new Feudal Gourmet pamphlet! ਀㸀ഊ> Researching a medieval Recipe: Condoignac - a Quince Paste from Paris, ਀㸀 ㄀㌀㤀㌀ⴀ㄀㌀㤀㐀⸀ഊ> ਀㸀 伀甀爀 氀愀琀攀猀琀 瀀愀洀瀀栀氀攀琀 椀猀 渀漀琀 愀 爀攀挀椀瀀攀 挀漀氀氀攀挀琀椀漀渀Ⰰ 戀甀琀 愀渀 攀砀愀洀瀀氀攀 漀昀 栀漀眀ഊ> to meticulously reconstruct a medieval recipe, from researching each ਀㸀 漀昀 琀栀攀 椀渀最爀攀搀椀攀渀琀猀Ⰰ 琀漀 愀渀愀氀礀稀椀渀最 椀渀 搀攀瀀琀栀 琀栀攀 洀甀氀琀椀瀀氀攀 琀爀愀渀猀氀愀琀椀漀渀猀 漀昀ഊ> the recipe, and going through multiple combinations of the ingredients ਀㸀 琀漀 愀挀栀椀攀瘀攀 愀 栀愀瀀瀀礀 昀椀渀愀氀 爀攀猀甀氀琀⸀  䄀 最爀攀愀琀 攀砀愀洀瀀氀攀 漀昀 琀愀欀椀渀最 洀攀搀椀攀瘀愀氀ഊ> cooking to a higher level of research. $3.00 ਀ഊI did this once. Came out well but I wish people had actually eaten ਀洀漀爀攀 漀昀 椀琀⸀  䤀 最甀攀猀猀 眀攀 猀琀甀昀昀攀搀 琀栀攀 最甀攀猀琀猀 琀漀漀 昀甀氀氀 昀漀爀 琀栀攀 吀眀攀氀瘀攀ഊTreasures of Christmas to go over all that well. I hate to think that ਀䤀 戀爀漀欀攀 琀栀愀琀 愀瀀瀀氀攀 瀀攀攀氀攀爀 昀漀爀 渀漀琀栀椀渀最⸀ഊ ਀儀甀椀渀挀攀 琀愀渀最攀渀琀㨀  䴀唀䌀䠀 栀愀爀搀攀爀 琀漀 眀漀爀欀 眀椀琀栀 琀栀愀渀 愀瀀瀀氀攀猀⸀  䤀 栀愀搀 漀渀攀 漀昀ഊthose hand-cranked peeler/corer gadgets which worked for about two and a ਀栀愀氀昀 焀甀椀渀挀攀猀Ⰰ 琀栀攀渀 琀栀攀 猀瀀椀欀攀猀 漀渀 眀栀椀挀栀 琀栀攀 昀爀甀椀琀 眀攀爀攀 椀洀瀀愀氀攀搀 戀爀漀欀攀ഊclean off. My SCA nephew Celleach drilled out the nubs and installed ਀猀琀攀攀氀 渀愀椀氀猀 椀渀猀琀攀愀搀⸀  吀栀愀琀 眀漀爀欀攀搀 漀渀 琀栀攀 爀攀猀琀 漀昀 琀栀攀 焀甀椀渀挀攀猀 愀渀搀 䤀 猀琀椀氀氀ഊhave the rebuilt cranker to this day! ਀ഊSelene ਀ഊ ਀䐀愀琀攀㨀 匀愀琀Ⰰ ㄀ 䄀瀀爀 ㈀　　㘀 　㠀㨀　㜀㨀㌀㠀 ⴀ　㠀　　 ⠀倀匀吀⤀ഊFrom: "Judith L. Smith Adams" ਀匀甀戀樀攀挀琀㨀 嬀匀挀愀ⴀ挀漀漀欀猀崀 儀甀椀渀挀攀 ☀ 䈀攀最椀渀渀攀爀✀猀 䰀甀挀欀ഊTo: Cooks within the SCA ਀ഊSusan Fox wrote: >>>> Quince tangent: MUCH ਀栀愀爀搀攀爀 琀漀 眀漀爀欀 眀椀琀栀 琀栀愀渀 愀瀀瀀氀攀猀⸀ 䤀 栀愀搀 漀渀攀 漀昀ഊthose hand-cranked peeler/corer gadgets which worked for about two and a ਀栀愀氀昀 焀甀椀渀挀攀猀Ⰰ 琀栀攀渀 琀栀攀 猀瀀椀欀攀猀 漀渀 眀栀椀挀栀 琀栀攀 昀爀甀椀琀 眀攀爀攀 椀洀瀀愀氀攀搀 戀爀漀欀攀ഊclean off. My SCA nephew Celleach drilled out the nubs and installed ਀猀琀攀攀氀 渀愀椀氀猀 椀渀猀琀攀愀搀⸀ 吀栀愀琀 眀漀爀欀攀搀 漀渀 琀栀攀 爀攀猀琀 漀昀 琀栀攀 焀甀椀渀挀攀猀 愀渀搀 䤀 猀琀椀氀氀ഊhave the rebuilt cranker to this day! ਀ഊSelene <<<< ਀ഊ Last fall I was gifted with a half-full shopping bag of quince. ਀䈀攀椀渀最 洀漀爀攀 椀渀琀爀攀瀀椀搀 琀栀愀渀 猀礀猀琀攀洀愀琀椀挀 猀漀洀攀琀椀洀攀猀Ⰰ 愀渀搀 栀愀瘀椀渀最 昀愀椀氀攀搀  ഊdismally in the past to cook quince successfully from a recipe, I ਀眀椀渀最攀搀 椀琀 愀渀搀 挀愀洀攀 甀瀀 眀椀琀栀 猀漀洀攀琀栀椀渀最 洀愀爀瘀攀氀漀甀猀⸀ഊ ਀   匀攀氀攀挀琀攀搀 琀栀攀 爀椀瀀攀猀琀 焀甀椀渀挀攀Ⰰ 猀挀爀甀戀戀攀搀 戀甀琀 搀椀搀 渀漀琀 瀀攀攀氀 漀爀 挀漀爀攀  ഊthem. Set 'em upright in a baking dish, added a half-cup of water, ਀挀漀瘀攀爀攀搀 猀渀甀最氀礀 眀椀琀栀 昀漀椀氀Ⰰ 愀渀搀 戀愀欀攀搀 椀渀 ㌀㈀㐀䘀 漀瘀攀渀 甀渀琀椀氀 琀攀渀搀攀爀⸀   ഊPerfumed the house gloriously. The cooked quince were dead easy to ਀瀀攀攀氀 愀渀搀 挀漀爀攀Ⰰ 愀渀搀 琀栀攀 戀愀欀椀渀最 栀愀搀 戀爀漀甀最栀琀 漀甀琀 琀栀攀椀爀 猀甀最愀爀猀 猀漀 琀栀愀琀  ഊthey were delicious to eat just as they were. My traveling friends ਀爀攀琀甀爀渀攀搀 愀渀搀 栀攀氀瀀攀搀 洀攀 攀愀琀 琀栀攀 攀渀琀椀爀攀 㤀 砀 ㄀㌀ 瀀愀渀昀甀氀⸀  䤀 栀愀搀 琀漀 戀愀欀攀  ഊanother batch for paste, which was very good, although I like the ਀挀栀甀琀渀攀礀 攀瘀攀渀 戀攀琀琀攀爀⸀⸀⸀ഊ ਀   吀栀攀 猀攀挀漀渀搀 戀愀琀挀栀Ⰰ 洀愀搀攀 昀爀漀洀 猀氀椀最栀琀氀礀 最爀攀攀渀 昀爀甀椀琀Ⰰ 眀愀猀渀✀琀 焀甀椀琀攀 愀猀  ഊeasy to handle, nor did it taste all that good eaten plainly, but was ਀猀琀椀氀氀 攀愀猀椀攀爀 琀漀 眀漀爀欀 眀椀琀栀 琀栀愀渀 瀀攀攀氀椀渀最 爀愀眀Ⰰ 愀渀搀 猀琀椀氀氀 洀愀搀攀 攀砀挀攀氀氀攀渀琀  ഊcooked, sweetened things. ਀ഊ Looking forward to next quince season... ਀   䨀甀搀椀琀栀ഊ ਀ഊDate: Thu, 04 Jan 2007 11:56:52 -0800 ਀䘀爀漀洀㨀 䴀愀爀欀 䠀攀渀搀攀爀猀栀漀琀琀 㰀挀爀椀洀氀愀眀 愀琀 樀攀昀昀渀攀琀⸀漀爀最㸀ഊSubject: Re: [Sca-cooks] Quinces, was Candied Citrus Peel ਀吀漀㨀 䌀漀漀欀猀 眀椀琀栀椀渀 琀栀攀 匀䌀䄀 㰀猀挀愀ⴀ挀漀漀欀猀 愀琀 氀椀猀琀猀⸀愀渀猀琀攀漀爀爀愀⸀漀爀最㸀ഊ ਀吀栀攀 焀甀椀渀挀攀猀 昀爀漀洀 洀礀 琀爀攀攀 挀愀渀 猀漀洀攀琀椀洀攀 栀愀瘀攀 洀漀氀搀 漀爀 爀漀琀 戀攀最椀渀渀椀渀最 愀琀ഊthe flower end. I just cut it off, doesn't seem to effect the ਀焀甀愀氀椀琀礀 昀漀爀 樀攀氀氀礀 攀琀挀⸀  倀攀猀琀猀 搀漀渀✀琀 猀攀攀洀 琀漀 戀攀 瀀爀漀戀氀攀洀 椀渀 最攀渀攀爀愀氀⸀ഊ ਀匀椀洀漀渀 匀椀渀渀攀最栀攀ഊBriaroak, Summits, An Tir ਀ഊAt 11:50 AM 1/4/2007, Urtatim wrote: ਀㸀 匀甀猀愀渀 䘀漀砀 㰀猀攀氀攀渀攀 愀琀 攀愀爀琀栀氀椀渀欀⸀渀攀琀㸀 眀爀漀琀攀㨀ഊ>>> Alas, the quinces looked terrible - they have all season - so i ਀㸀㸀㸀 搀椀搀渀✀琀 最攀琀 愀渀礀Ⰰ 眀栀椀挀栀 椀猀 愀 猀栀愀洀攀Ⰰ 猀椀渀挀攀 琀栀攀礀✀爀攀 猀漀 昀爀愀最爀愀渀琀Ⰰ 琀漀漀⸀ഊ>> ਀㸀㸀 吀漀漀 戀愀搀Ⰰ 琀栀攀礀 愀爀攀 瀀爀漀戀愀戀氀礀 樀甀猀琀 昀椀渀攀 漀渀 琀栀攀 椀渀猀椀搀攀⸀  䤀 昀漀氀氀漀眀 洀礀  ഊ>> nose and have never been led astray! ਀㸀ഊ> Well, many had bruises, worm holes (not, not as in "Deep Space 9"), ਀㸀 愀渀搀 洀漀猀琀 栀愀搀 洀漀氀搀礀 昀氀漀眀攀爀 攀渀搀猀⸀ 䤀 眀漀甀氀搀渀✀琀 挀愀爀攀 椀昀 琀栀攀礀 眀攀爀攀 愀 戀椀琀ഊ> misshapen, or not smoothly colored. But they just looked unhealthy. ਀ഊ ਀䐀愀琀攀㨀 吀栀甀Ⰰ 㐀 䨀愀渀 ㈀　　㜀 ㄀㔀㨀㌀　㨀㔀㘀 ⴀ　㘀　　ഊFrom: David Friedman ਀匀甀戀樀攀挀琀㨀 刀攀㨀 嬀匀挀愀ⴀ挀漀漀欀猀崀 眀栀愀琀 搀漀 礀漀甀 搀漀 眀椀琀栀  儀甀椀渀挀攀猀㼀ഊTo: Cooks within the SCA ਀ഊ> I have seen these boxes of tiny yellow quinces in the store, at ਀㸀 爀愀琀栀攀爀 栀椀最栀 瀀爀椀挀攀猀Ⰰ 挀漀渀猀椀搀攀爀椀渀最⸀ 吀栀攀爀攀 洀愀礀 戀攀 愀戀漀甀琀 愀 搀漀稀攀渀 漀爀 猀漀 椀渀ഊ> a box, and the price hovers from 2.50 to 3, per box. ਀㸀ഊ> What can you do with them, and how many would it take to do them ਀㸀 爀椀最栀琀㼀  䘀椀瘀攀 瀀漀甀渀搀猀 漀昀 琀栀攀洀 眀漀甀氀搀 戀攀 爀愀琀栀攀爀⸀⸀⸀瀀爀椀挀攀礀⸀⸀⸀昀漀爀 愀渀ഊ> experiment. ਀㸀ഊ> Helen ਀㸀 圀栀漀 栀愀猀 愀 瀀椀渀欀 昀氀漀眀攀爀椀渀最 焀甀椀渀挀攀 戀甀猀栀ⴀ愀渀搀 䤀 栀愀瘀攀 最漀琀琀攀渀 ⨀漀渀攀⨀ 最爀攀攀渀ഊ> quince off of it in ten years.... ਀ഊThere are at least two different plants referred to as "quince." The ਀漀氀搀 眀漀爀氀搀 焀甀椀渀挀攀 瀀爀漀搀甀挀攀猀 昀爀甀椀琀 琀栀愀琀 氀漀漀欀 愀渀搀 猀洀攀氀氀 爀愀琀栀攀爀 氀椀欀攀ഊapples--indeed, smell more intensely like apples than apples do. They ਀愀爀攀 甀猀攀搀 昀漀爀 焀甀椀渀挀攀 瀀愀猀琀攀ⴀⴀ琀栀攀 漀爀椀最椀渀愀氀 洀攀愀渀椀渀最 漀昀 ∀洀愀爀洀愀氀愀搀攀⸀∀ 吀栀攀礀ഊare also baked in pies and used rather like cooked apples in other ਀瀀攀爀椀漀搀 搀椀猀栀攀猀⸀ 吀栀攀礀 愀爀攀 渀漀琀 猀甀椀琀愀戀氀攀 昀漀爀 攀愀琀椀渀最 爀愀眀Ⰰ 甀渀氀椀欀攀 愀瀀瀀氀攀猀⸀ഊ ਀吀栀攀 䨀愀瀀愀渀攀猀攀 焀甀椀渀挀攀 椀猀 愀 搀椀昀昀攀爀攀渀琀 瀀氀愀渀琀Ⰰ 眀椀搀攀氀礀 甀猀攀搀 愀猀 愀渀ഊornamental. I suspect that is your flowering quince bush. I don't ਀欀渀漀眀 栀漀眀 椀琀猀 昀爀甀椀琀 眀漀甀氀搀 戀攀 甀猀攀搀⸀ഊ-- ਀䐀愀瘀椀搀⼀䌀愀爀椀愀搀漀挀ഊwww.daviddfriedman.com ਀ഊ ਀䐀愀琀攀㨀 䘀爀椀Ⰰ 㔀 䨀愀渀 ㈀　　㜀 ㄀　㨀㌀㔀㨀㌀㈀ ⴀ　㠀　　ഊFrom: Lilinah ਀匀甀戀樀攀挀琀㨀 刀攀㨀 嬀匀挀愀ⴀ挀漀漀欀猀崀 眀栀愀琀 搀漀 礀漀甀 搀漀 眀椀琀栀  儀甀椀渀挀攀猀㼀ഊTo: sca-cooks at ansteorra.org ਀ഊThis is the first time i've heard of eating ਀焀甀椀渀挀攀猀 爀愀眀 愀猀 愀 最漀漀搀 琀栀椀渀最⸀ 䤀 琀愀猀琀攀搀 洀椀渀攀 戀攀昀漀爀攀ഊi cooked 'em, but they weren't a fruit i'd buy ਀爀攀最甀氀愀爀氀礀 琀漀 攀愀琀 爀愀眀⸀ഊ ਀㸀 䘀爀漀洀 眀栀愀琀 椀✀瘀攀 爀攀愀搀 愀渀搀 栀攀愀爀搀Ⰰ 最攀渀攀爀愀氀氀礀 焀甀椀渀挀攀猀 愀爀攀 挀漀漀欀攀搀⸀ഊ ਀圀椀琀栀椀渀 ∀匀䌀䄀ⴀ瀀攀爀椀漀搀∀ 琀栀攀礀✀爀攀 甀猀攀搀 洀愀渀礀 眀愀礀猀⸀ഊProbably the most common is some form of quince ਀瀀愀猀琀攀Ⰰ 琀栀攀 昀爀甀椀琀 挀漀漀欀攀搀 眀椀琀栀 栀漀渀攀礀 漀爀 猀甀最愀爀Ⰰ 愀渀搀ഊmashed, and cooked some more, until it is much ਀搀攀渀猀攀爀 琀栀愀渀 樀愀洀⸀ 吀漀搀愀礀 洀攀洀戀爀椀氀氀漀 ⠀愀猀 椀琀 椀猀 挀愀氀氀攀搀ഊin Spain) is often eaten with Manchego cheese. ਀䄀氀猀漀Ⰰ 椀琀 眀愀猀 愀渀搀 猀琀椀氀氀 椀猀 洀愀搀攀 戀礀 琀栀攀 䘀爀攀渀挀栀ഊ(quince is "coing" in modern French). And IIRC ਀琀栀攀爀攀 愀爀攀 猀漀洀攀 ㄀㘀琀栀 䌀⸀ 䔀渀最氀椀猀栀 爀攀挀椀瀀攀猀 昀漀爀 椀琀Ⰰഊtoo, although i don't recall what the English ਀挀愀氀氀攀搀 椀琀 戀愀挀欀 琀栀攀渀⸀ഊ ਀䈀甀琀 漀渀攀 挀愀渀 搀漀 漀琀栀攀爀 琀栀椀渀最猀 眀椀琀栀 焀甀椀渀挀攀猀⸀ഊ ਀圀栀攀渀 椀 戀漀甀最栀琀 愀 眀栀漀氀攀 挀愀猀攀 漀昀 琀栀攀洀 眀愀礀 戀愀挀欀Ⰰ 椀ഊused about half to make quince syrup ਀⠀氀愀椀洀漀渀ⴀ猀愀昀愀爀樀愀氀椀⤀ 昀爀漀洀 琀栀攀 ㄀㐀琀栀 䌀⸀ 䄀爀愀戀椀挀ഊlanguage cookbook "The Book of the Description of ਀䘀愀洀椀氀椀愀爀 䘀漀漀搀猀∀ 椀渀 攀愀爀氀礀 一漀瘀攀洀戀攀爀 ㈀　　㄀ 昀漀爀 愀ഊfeast (i was Iron Chef Persian). ਀ഊThen i used the other half to make chicken with ਀焀甀椀渀挀攀猀 椀渀 攀愀爀氀礀 䐀攀挀攀洀戀攀爀 ㈀　　㄀ 昀漀爀 愀 昀攀愀猀琀 椀 栀攀愀搀ഊcooked (the Beacons Gate Boar Hunt, this one with ਀愀 洀漀猀琀氀礀 䜀攀爀洀愀渀 洀攀渀甀⤀⸀ 匀椀渀挀攀 椀 搀漀渀✀琀 栀愀瘀攀 愀ഊcommercial sized refrigerator, i kept the case in ਀愀 瘀攀爀礀 挀漀漀氀Ⰰ 猀漀洀攀眀栀愀琀 搀愀爀欀 瀀氀愀挀攀 昀漀爀 琀栀攀 洀漀渀琀栀ഊbetween feasts. In that time, only two went over ਀琀漀 琀栀攀 搀愀爀欀 猀椀搀攀⸀ഊ ਀䈀伀吀䠀 刀䔀䌀䤀倀䔀匀 䘀刀伀䴀 䴀夀 圀䔀䈀 匀䤀吀䔀ഊ ਀䰀愀椀洀甀渀 匀愀昀愀爀樀愀氀椀ഊLemon-Quince-Rosewater Syrup Beverage ਀ഊWhen I was shopping for ingredients for the ਀昀攀愀猀琀Ⰰ 䤀 眀攀渀琀 琀漀 愀 倀攀爀猀椀愀渀 昀漀漀搀 猀琀漀爀攀⸀ 䤀 猀攀愀爀挀栀攀搀ഊthe shelves in hopes of finding a (synthetic) ਀洀甀猀欀 昀氀愀瘀漀爀攀搀 攀砀琀爀愀挀琀 漀爀 猀礀爀甀瀀 挀愀氀氀攀搀 昀漀爀 椀渀 愀ഊcouple recipes. Much to my surprise, I found a ਀戀漀琀琀氀攀 漀昀 䰀攀洀漀渀ⴀ儀甀椀渀挀攀 猀礀爀甀瀀 昀爀漀洀 愀渀 䄀洀攀爀椀挀愀渀ഊPersian food supplier. I bought it to taste test. ਀䤀琀 眀愀猀 搀攀氀椀挀椀漀甀猀⸀ 䴀礀 栀漀洀攀洀愀搀攀 猀礀爀甀瀀 眀愀猀 攀瘀攀渀 洀漀爀攀ഊdelicious. ਀ഊOriginal: ਀伀渀攀 瀀愀爀琀 焀甀椀渀挀攀 樀甀椀挀攀 愀渀搀 琀栀爀攀攀 瀀愀爀琀猀 昀椀氀琀攀爀攀搀ഊsyrup, in both of which you have boiled pieces of ਀焀甀椀渀挀攀 甀渀琀椀氀 渀攀愀爀氀礀 搀漀渀攀⸀ 吀栀攀礀 愀爀攀 琀愀欀攀渀 甀瀀Ⰰ 愀渀搀ഊthe syrup takes it consistency. To every pound of ਀琀栀攀 眀栀漀氀攀 礀漀甀 愀搀搀 琀眀漀 漀甀渀挀攀猀 漀昀 氀攀洀漀渀 樀甀椀挀攀⸀ 吀栀攀渀ഊreturn the pieces of quince; they improve the ਀挀漀渀猀椀猀琀攀渀挀礀⸀ 䤀琀 椀猀 猀挀攀渀琀攀搀 眀椀琀栀 洀甀猀欀Ⰰ 猀愀昀昀爀漀渀 愀渀搀ഊrose-water and taken up and used. ਀ⴀ ⴀ ⴀ ⴀ ⴀ 昀爀漀洀 吀栀攀 䈀漀漀欀 漀昀 琀栀攀 䐀攀猀挀爀椀瀀琀椀漀渀 漀昀 䘀愀洀椀氀椀愀爀 䘀漀漀搀猀 ⠀䔀最礀瀀琀Ⰰ  ഊ1373 CE) ਀ⴀ ⴀ ⴀ ⴀ ⴀ 瀀瀀⸀ 㐀㐀㈀ⴀ㐀㐀㌀Ⰰ ∀䴀攀搀椀攀瘀愀氀 䄀爀愀戀 䌀漀漀欀攀爀礀∀⤀ഊ ਀䴀礀 刀攀挀椀瀀攀㨀ഊ ਀㈀ 搀漀稀攀渀 焀甀椀渀挀攀猀ഊ5 to 8 pounds granulated white sugar ਀樀甀椀挀攀 漀昀 ㄀㈀ 氀攀洀漀渀猀ഊseveral capfuls of rosewater, Cortas brand ਀ഊ1. Cut quinces in quarters. Core and remove ਀昀氀漀眀攀爀 愀渀搀 猀琀攀洀 攀渀搀猀⸀ 䌀甀琀 昀甀爀琀栀攀爀 椀渀琀漀 攀椀最栀琀栀猀ഊ(that is, each quince is ultimately cut in eight ਀瀀椀攀挀攀猀⤀⸀ഊ2. Put quinces in deep kettle, cover with water and turn fire to high. ਀㌀⸀ 倀漀甀爀 椀渀 㔀 氀戀⸀ 猀甀最愀爀⸀ 匀琀椀爀 眀攀氀氀⸀ഊ4. When liquid begins to boil, reduce fire to ਀洀攀搀椀甀洀 愀渀搀 挀漀渀琀椀渀甀攀 琀漀 猀椀洀洀攀爀Ⰰ 猀琀椀爀爀椀渀最ഊfrequently so bottom of pan doesn't burn. ਀㔀⸀ 䐀漀 一伀吀 洀愀猀栀 焀甀椀渀挀攀猀⸀ 䤀 搀椀搀 愀渀搀 椀琀 眀愀猀 愀 䈀䤀䜀ഊmistake. I did not get enough syrup, although the ਀洀愀猀栀攀搀 焀甀椀渀挀攀猀 眀攀爀攀 搀攀氀椀挀椀漀甀猀⸀ഊ6. When liquid has thickened and has become a ਀氀漀瘀攀氀礀 愀洀戀攀爀ⴀ爀漀猀攀 挀漀氀漀爀 ⴀ 洀愀渀礀 栀漀甀爀猀 氀愀琀攀爀 ⴀഊremove from heat and allow to cool. ਀㜀⸀ 圀栀攀渀 挀漀漀氀 攀渀漀甀最栀 琀漀 洀愀渀愀最攀Ⰰ 瀀甀琀 愀 猀琀爀愀椀渀攀爀ഊover a deep bowl, and begin scooping out quinces ਀愀渀搀 氀椀焀甀椀搀⸀ 䄀氀氀漀眀 琀漀 猀琀爀愀椀渀 眀椀琀栀漀甀琀 洀愀猀栀椀渀最 漀爀ഊpressing fruit. Remove resulting liquid to ਀愀渀漀琀栀攀爀 氀愀爀最攀 挀漀渀琀愀椀渀攀爀⸀ഊ8. After you've drained the quinces well, and ਀猀礀爀甀瀀 栀愀猀 挀漀漀氀攀搀Ⰰ 挀栀攀挀欀 琀栀攀 挀漀渀猀椀猀琀攀渀挀礀 愀渀搀ഊflavor. It should be somewhat syrupy and have a ਀琀愀爀琀ⴀ猀眀攀攀琀 昀氀愀瘀漀爀⸀ 䤀琀 搀漀攀猀渀✀琀 渀攀攀搀 琀漀 戀攀 挀氀攀愀爀⸀ഊIn fact, the original recommends having some ਀昀爀甀椀琀礀 戀椀琀猀 椀渀 椀琀Ⰰ 猀漀 礀漀甀 挀愀渀 愀搀搀 猀漀洀攀 洀愀猀栀攀搀ഊquince at this point. If syrup isn't sweet ਀攀渀漀甀最栀Ⰰ 瀀甀琀 椀渀 欀攀琀琀氀攀 漀渀 栀椀最栀 昀椀爀攀Ⰰ 愀搀搀 洀漀爀攀ഊsugar, stir well, bring to boil, then reduce to ਀栀椀最栀 猀椀洀洀攀爀Ⰰ 愀渀搀 挀漀漀欀 搀漀眀渀 愀 氀椀琀琀氀攀 洀漀爀攀⸀ഊ9. When syrup is thoroughly cooled, add lemon juice and rose water. ਀㄀　⸀ 吀漀 搀爀椀渀欀Ⰰ 昀椀氀氀 愀 瀀椀琀挀栀攀爀 愀戀漀甀琀 ㈀⼀㌀ 昀甀氀氀 漀昀ഊwater and add a bit of syrup. Taste. Add more ਀猀礀爀甀瀀 甀渀琀椀氀 礀漀甀 愀爀攀 猀愀琀椀猀昀椀攀搀 ⠀琀栀攀 挀漀洀洀攀爀挀椀愀氀ഊsyrup, much denser than mine, is diluted 1 to 5). ਀䤀琀 猀栀漀甀氀搀 栀愀瘀攀 愀 猀眀攀攀琀ⴀ琀愀爀琀 昀氀愀瘀漀爀Ⰰ 爀攀搀漀氀攀渀琀 漀昀ഊquinces and roses. ਀ഊ----- ਀ഊChicken & Quince Stew ਀ഊOriginal ਀㌀　⸀ 䄀 最漀漀搀 昀漀漀搀⸀ 吀愀欀攀 栀攀渀猀⸀ 刀漀愀猀琀 琀栀攀洀Ⰰ 渀漀琀 瘀攀爀礀ഊwell. Tear them apart, into morsels, and let them ਀戀漀椀氀 椀渀 漀渀氀礀 昀愀琀 愀渀搀 眀愀琀攀爀⸀ 䄀渀搀 琀愀欀攀 愀 挀爀甀猀琀 漀昀ഊbread and ginger and a little pepper and anise. ਀䜀爀椀渀搀 琀栀愀琀 眀椀琀栀 瘀椀渀攀最愀爀 愀渀搀 眀椀琀栀 琀栀攀 猀愀洀攀ഊstrength as it. And take four roasted quinces and ਀琀栀攀 挀漀渀搀椀洀攀渀琀 琀栀攀爀攀琀漀 漀昀 琀栀攀 栀攀渀猀⸀ 䰀攀琀 椀琀 戀漀椀氀ഊwell therewith, so that it even becomes thick. If ਀礀漀甀 搀漀 渀漀琀 栀愀瘀攀 焀甀椀渀挀攀猀Ⰰ 琀栀攀渀 琀愀欀攀 爀漀愀猀琀攀搀 瀀攀愀爀猀ഊand make it with them. And give out and do not ਀漀瘀攀爀猀愀氀琀⸀ഊ- - - - - from Ein Buch von Guter Spise, German, 14th c. ਀ഊTo Serve 75-80 ਀愀猀 瀀愀爀琀 漀昀 愀 昀漀甀爀 挀漀甀爀猀攀 昀攀愀猀琀 眀椀琀栀 眀椀琀栀 ㈀㈀ 搀椀猀栀攀猀ഊ ਀㈀㔀 氀戀猀 挀栀椀挀欀攀渀猀 瀀愀爀琀猀ഊwater to cover ਀㈀　 焀甀椀渀挀攀猀ഊ10 cups bread crumbs ਀㈀ 吀䈀⸀ 瀀漀眀搀攀爀攀搀 最椀渀最攀爀ഊ1 TB. powdered anise ਀㄀ⴀ㄀⼀㈀ 琀猀瀀⸀ 最爀漀甀渀搀 眀栀椀琀攀 瀀攀瀀瀀攀爀ഊ2-1/2 cups white wine vinegar ਀挀栀椀挀欀攀渀 戀爀漀琀栀 愀猀 渀攀攀搀攀搀ഊ ਀㄀⸀  䈀漀椀氀 挀栀椀挀欀攀渀 椀渀 眀愀琀攀爀 樀甀猀琀 戀愀爀攀氀礀 琀漀 挀漀瘀攀爀Ⰰഊuntil almost done. If still a little pink, that's ਀漀欀Ⰰ 愀猀 椀琀 眀椀氀氀 挀漀漀欀 昀甀爀琀栀攀爀⸀ഊ2. Roast quinces at 300 degrees Farenheit until ਀琀攀渀搀攀爀Ⰰ 愀戀漀甀琀 ㄀ 栀漀甀爀Ⰰ 愀渀搀 氀攀琀 挀漀漀氀⸀ഊ3. Remove chicken from broth and let cool, saving broth. ਀㐀⸀  刀攀洀漀瘀攀 琀栀攀 挀爀甀猀琀 昀爀漀洀 愀 氀漀愀昀 漀昀 眀栀椀琀攀 戀爀攀愀搀 愀渀搀 琀攀愀爀 甀瀀 琀栀攀 眀栀椀琀攀  ഊcrumb. ਀㔀⸀  匀漀愀欀 戀爀攀愀搀 挀爀甀洀戀猀 椀渀 瘀椀渀攀最愀爀⸀ഊ6. When soft and moist through, mix with ginger, pepper, and anise. ਀㜀⸀  倀甀爀攀攀 猀攀愀猀漀渀攀搀 戀爀攀愀搀⸀ഊ8. Dice quinces, discarding core and seeds. ਀㤀⸀  圀栀攀渀 挀栀椀挀欀攀渀 椀猀 挀漀漀氀 攀渀漀甀最栀 琀漀 栀愀渀搀氀攀Ⰰ 爀攀洀漀瘀攀ഊmeat from bones and tear into bite-sized chunks. ਀㄀　⸀ 䴀椀砀 挀栀椀挀欀攀渀 愀渀搀 焀甀椀渀挀攀猀 眀椀琀栀 猀瀀椀挀攀搀 戀爀攀愀搀ഊcrumb mixture, adding just enough broth to moisten. ਀㄀㄀⸀ 䈀爀椀渀最 琀漀 愀 戀漀椀氀Ⰰ 爀攀搀甀挀攀 栀攀愀琀 愀渀搀 挀漀漀欀 甀渀琀椀氀ഊmixture is fairly thick. Stir constantly to make ਀猀甀爀攀 椀琀 搀漀攀猀渀✀琀 戀甀爀渀 漀渀 琀栀攀 戀漀琀琀漀洀⸀ 䐀漀渀✀琀 挀漀漀欀ഊtoo long or chicken will become mush. ਀ഊNOTE: This tasted better than i thought it would. ਀䤀 眀愀猀 挀漀渀挀攀爀渀攀搀 琀栀愀琀 琀栀攀 琀愀爀琀渀攀猀猀 漀昀 琀栀攀 焀甀椀渀挀攀猀ഊalong with the tanginess of the vinegar might be ਀甀渀瀀氀攀愀猀愀渀琀⸀ 䤀 眀愀猀 愀氀猀漀 挀漀渀挀攀爀渀攀搀 琀栀愀琀 琀栀攀ഊseasoning would not balance well. But it was ਀昀椀渀攀⸀ 伀渀氀礀 漀渀攀 瀀氀愀琀攀 挀愀洀攀 戀愀挀欀 琀漀 琀栀攀 欀椀琀挀栀攀渀 愀渀搀ഊthat was from a table of vegetarians. ਀ⴀⴀ ഊUrtatim (that's err-tah-TEEM) ਀琀栀攀 瀀攀爀猀漀渀愀 昀漀爀洀攀爀氀礀 欀渀漀眀渀 愀猀 䄀渀愀栀椀琀愀ഊ ਀ഊDate: Wed, 10 Jan 2007 19:00:25 +0100 ਀䘀爀漀洀㨀 匀甀攀礀 㰀氀漀爀搀栀甀渀琀 愀琀 最洀愀椀氀⸀挀漀洀㸀ഊSubject: [Sca-cooks] What to do with Quinces? ਀吀漀㨀 猀挀愀ⴀ挀漀漀欀猀 愀琀 氀椀猀琀猀⸀愀渀猀琀攀漀爀爀愀⸀漀爀最ഊ ਀䰀椀氀椀渀愀栀 爀攀昀攀爀爀椀渀最 琀漀 琀栀攀 ㄀㘀琀栀 挀攀渀琀甀爀礀 眀爀漀琀攀㨀ഊ> . . .(quince is "coing" in modern French). . . i don't recall what ਀㸀 琀栀攀 䔀渀最氀椀猀栀 挀愀氀氀攀搀 椀琀 戀愀挀欀 琀栀攀渀⸀ഊ ਀吀栀攀 䴀椀搀搀氀攀 䔀渀最氀椀猀栀 椀猀 挀漀椀渀攀猀Ⰰ 挀漀礀渀攀猀Ⰰ 挀漀渀渀攀猀⸀ 䈀礀 琀栀攀 ㄀㔀琀栀 䌀 琀栀攀礀 眀攀爀攀ഊcalled quyncis, quynses, quyneys quyncys or quynade. ਀ഊSusan ਀ഊ ਀䐀愀琀攀㨀 吀甀攀Ⰰ ㈀㜀 一漀瘀 ㈀　　㜀 ㄀㈀㨀㌀㘀㨀㄀㘀 ⴀ　㔀　　ഊFrom: "Phil Troy / G. Tacitus Adamantius" ਀匀甀戀樀攀挀琀㨀 刀攀㨀 嬀匀挀愀ⴀ挀漀漀欀猀崀 匀椀渀最氀攀 焀甀椀渀挀攀 爀攀挀椀瀀攀㼀ഊTo: Cooks within the SCA ਀ഊOn Nov 27, 2007, at 12:20 PM, S CLEMENGER wrote: ਀ഊ> You could make murri with it (that would be appropriately medieval). ਀㸀 䤀渀 洀漀爀攀 洀漀搀攀爀渀 琀攀爀洀猀Ⰰ 椀琀✀搀 戀攀 眀漀渀搀攀爀昀甀氀 椀渀 愀 眀愀爀洀 昀爀甀椀琀 挀漀洀瀀漀琀攀ഊ> (colors could be just stunning), or perhaps a tart? or a pastry- ਀㸀 眀爀愀瀀瀀攀搀 戀愀欀攀搀 愀瀀瀀氀攀 椀搀攀愀 氀椀欀攀 愀 戀愀欀攀搀 愀瀀瀀氀攀 搀甀洀瀀氀椀渀最㼀ഊ> --Maire ਀ഊThere's a 15th-century English recipe for quinces that might work if ਀琀栀攀 焀甀椀渀挀攀 椀猀 氀愀爀最攀ⴀ椀猀栀⸀ഊ ਀㸀 㼀⸀砀砀樀⸀ 儀甀礀渀挀椀猀 漀爀 圀愀爀搀漀甀渀猀 椀渀 瀀愀猀琀⸀ ⴀⴀ 吀愀欀攀 ☀ 洀愀欀攀 昀愀礀爀攀 刀漀甀渀搀攀ഊ> cofyns of fayre past; (th)an take fayre Raw Quynces, & pare hem with ਀㸀 愀 欀渀礀昀Ⰰ ☀ 琀愀欀攀 昀愀礀爀攀 漀甀琀 ⠀琀栀⤀攀 挀漀爀攀 ⠀琀栀⤀攀爀ⴀ漀昀 㬀 ⠀琀栀⤀愀渀 琀愀欀攀 匀甀最爀攀 礀ⴀഊ> now, & a lytel pouder gynger, & stoppe (th)e hole fulle ; & ਀㸀 挀漀眀挀栀攀 ⸀椀椀⸀ 漀爀 ⸀椀椀樀⸀ 眀愀爀搀漀渀礀猀 漀爀 焀甀礀渀挀攀㌀ 椀渀 愀 挀漀昀礀渀Ⰰ ☀ 欀攀甀攀爀 栀攀洀Ⰰ ☀ഊ> lat hem bake ; & for defaut of Sugre, take hony ; but (th)en putte ਀㸀 瀀漀甀搀攀爀 倀攀瀀椀爀 ⠀琀栀⤀攀爀ⴀ漀渀Ⰰ ☀ 䜀礀渀最攀爀攀Ⰰ 椀渀 ⠀琀栀⤀攀 洀愀渀攀爀 戀攀ⴀ昀漀爀 猀愀礀搀⸀㼀ഊ> -- Harleian Ms 279, ~1420 C.E. ?Two Fifteenth-Century Cookery-Books? ਀㸀 攀搀⸀ 吀栀漀洀愀猀 䄀甀猀琀椀渀Ⰰ 瀀甀戀⸀ 䔀愀爀氀礀 䔀渀最氀椀猀栀 吀攀砀琀 匀漀挀椀攀琀礀Ⰰ 瀀爀椀渀琀攀搀 戀礀ഊ> The Oxford University Press, 1888, reprinted 1964 and 1996 ਀㸀ഊ> XXI. Quinces or wardens in paste. -- Take and make nice round ਀㸀 瀀椀攀挀爀甀猀琀猀 漀昀 最漀漀搀 瀀愀猀琀爀礀Ⰰ 琀栀攀渀 琀愀欀攀 最漀漀搀 爀愀眀 焀甀椀渀挀攀猀Ⰰ 愀渀搀 瀀攀攀氀 琀栀攀洀ഊ> with a knife, and neatly take out their cores. Then take enough ਀㸀 猀甀最愀爀Ⰰ 愀渀搀 愀 氀椀琀琀氀攀 瀀漀眀搀攀爀攀搀 最椀渀最攀爀Ⰰ 愀渀搀 猀琀甀昀昀 琀栀攀 挀漀爀攀 栀漀氀攀猀 昀甀氀氀㬀ഊ> and lay two or three wardens or quinces in each piecrust, & cover ਀㸀 琀栀攀洀Ⰰ 愀渀搀 氀攀琀 琀栀攀洀 戀愀欀攀㬀 愀渀搀 椀昀 礀漀甀 栀愀瘀攀 渀漀 猀甀最愀爀Ⰰ 琀愀欀攀 栀漀渀攀礀㬀 戀甀琀ഊ> then put powdered pepper on them, and ginger, in the same manner as ਀㸀 愀戀漀瘀攀⸀ഊ ਀䄀搀愀洀愀渀琀椀甀猀ഊ ਀ഊDate: Tue, 27 Nov 2007 12:33:01 -0800 ਀䘀爀漀洀㨀 䰀椀氀椀渀愀栀 㰀氀椀氀椀渀愀栀 愀琀 攀愀爀琀栀氀椀渀欀⸀渀攀琀㸀ഊSubject: Re: [Sca-cooks] Single quince recipe? ਀吀漀㨀 猀挀愀ⴀ挀漀漀欀猀 愀琀 氀椀猀琀猀⸀愀渀猀琀攀漀爀爀愀⸀漀爀最ഊ ਀䌀愀椀渀搀攀爀 眀爀漀琀攀㨀ഊ> Surprisingly, I actually got a quince off of my tree this year - it ਀㸀 眀愀猀 樀甀猀琀 瀀氀愀渀琀攀搀 琀栀椀猀 猀瀀爀椀渀最⸀ഊ> ਀㸀 䄀渀礀漀渀攀 栀愀瘀攀 愀 爀攀挀漀洀洀攀渀搀愀琀椀漀渀 昀漀爀 愀 爀攀挀椀瀀攀 琀栀愀琀 眀漀甀氀搀 甀猀攀 愀 猀椀渀最氀攀ഊ> quince? Condoignac will take more quinces than I have access to ਀㸀 爀椀最栀琀 渀漀眀Ⰰ 猀漀 䤀✀洀 氀漀漀欀椀渀最 昀漀爀 漀琀栀攀爀 爀攀挀椀瀀攀猀⸀  䐀漀攀猀渀✀琀 栀愀瘀攀 琀漀 戀攀ഊ> medieval, though it would be nice. ਀ഊThe one large beautiful quince i got at the Berkeley Bowl, i cored ਀愀渀搀 挀甀戀攀搀 ⠀戀椀最 挀甀戀攀猀⤀ ⴀ 椀 氀攀昀琀 琀栀攀 猀欀椀渀 漀渀⸀ഊ ਀吀栀攀渀 椀 瀀甀琀 椀琀 椀渀 愀 猀愀甀挀攀瀀愀渀 眀椀琀栀 攀渀漀甀最栀 眀愀琀攀爀 琀漀 挀漀瘀攀爀 愀渀搀 攀渀漀甀最栀ഊsugar (3/4 cup at the most - you might like more) and the juice of ਀愀戀漀甀琀 ㄀⼀㌀ 氀攀洀漀渀 琀漀 瀀爀攀瘀攀渀琀 漀砀椀搀愀琀椀漀渀⸀ഊ ਀䤀 戀爀漀甀最栀琀 椀琀 樀甀猀琀 琀漀 愀 戀漀椀氀Ⰰ 琀栀攀渀 爀攀搀甀挀攀搀 琀栀攀 栀攀愀琀 愀渀搀 氀攀琀 椀琀 猀椀洀洀攀爀Ⰰഊstirring occasionally. When the syrup gets thick you need to stir ਀昀爀攀焀甀攀渀琀氀礀 猀漀 椀琀 眀漀渀✀琀 猀挀漀爀挀栀 漀渀 琀栀攀 戀漀琀琀漀洀⸀ 圀栀攀渀 琀栀攀 焀甀椀渀挀攀 椀猀 愀猀ഊtender as you like it, and a lovely rosy color, remove from the heat ਀愀渀搀 氀攀琀 挀漀漀氀⸀ 䤀 眀愀猀 搀漀椀渀最 漀琀栀攀爀 猀琀甀昀昀 愀琀 琀栀攀 琀椀洀攀Ⰰ 爀甀渀渀椀渀最 椀渀琀漀 琀栀攀ഊkitchen from time to time to check on it, so i don't recall exactly ਀栀漀眀 氀漀渀最 椀琀 琀漀漀欀⸀ 一漀琀 栀漀爀爀椀戀氀礀 氀漀渀最⸀⸀⸀ 㐀㔀 洀椀渀㼀ഊ ਀吀栀攀渀 䤀 猀琀椀爀爀攀搀 椀渀 愀戀漀甀琀 ㄀⼀㈀ 琀猀瀀⸀ 漀爀愀渀最攀 昀氀漀眀攀爀 眀愀琀攀爀⸀ 䤀昀 礀漀甀 搀漀渀✀琀ഊhave that, some recipes i've read say to add a little vanilla ਀攀砀琀爀愀挀琀⸀ 䠀漀眀攀瘀攀爀Ⰰ 䤀 昀攀攀氀 琀栀愀琀 瘀愀渀椀氀氀愀 椀猀 漀瘀攀爀甀猀攀搀 戀礀 䄀洀攀爀椀挀愀渀猀Ⰰ 猀漀 椀ഊdon't use it often. There are so many other possibilities. Since ਀焀甀椀渀挀攀猀 愀渀搀 爀漀猀攀猀 愀爀攀 椀渀 琀栀攀 猀愀洀攀 戀漀琀愀渀椀挀愀氀 昀愀洀椀氀礀Ⰰ ㄀⼀㐀 琀猀瀀 爀漀猀攀ഊwater would also have been nice. ਀ഊThat single lovely large quince made about 2-1/2 cups stewed quince. ਀䤀 猀眀漀漀渀攀搀 愀渀搀 洀漀愀渀攀搀 愀 氀椀琀琀氀攀 攀瘀攀爀礀 琀椀洀攀 椀 愀琀攀 猀漀洀攀Ⰰ 椀琀 眀愀猀 猀漀ഊamazing. ਀ഊI recommend this recipe because one can appreciate the full fragrance ਀漀昀 琀栀攀 焀甀椀渀挀攀 眀椀琀栀漀甀琀 椀琀 戀攀椀渀最 搀椀氀甀琀攀搀 戀礀 漀琀栀攀爀 椀渀最爀攀搀椀攀渀琀猀 氀椀欀攀ഊchicken or cheese. ਀ഊNote that cotignac doesn't particularly appeal to me - too sweet and ਀愀氀氀 琀栀愀琀 猀甀最愀爀 椀渀琀攀爀昀攀爀攀猀 眀椀琀栀 洀礀 愀戀椀氀椀琀礀 琀漀 琀愀猀琀攀 琀栀攀 焀甀椀渀挀攀⸀ഊ-- ਀唀爀琀愀琀椀洀 ⠀琀栀愀琀✀猀 攀爀爀ⴀ琀愀栀ⴀ吀䔀䔀䴀⤀ഊthe persona formerly known as Anahita ਀ഊ ਀䐀愀琀攀㨀 吀甀攀Ⰰ ㈀㜀 一漀瘀 ㈀　　㜀 ㄀㌀㨀㌀㈀㨀㌀㄀ ⴀ　㠀　　ഊFrom: Lilinah ਀匀甀戀樀攀挀琀㨀 刀攀㨀 嬀匀挀愀ⴀ挀漀漀欀猀崀 匀椀渀最氀攀 焀甀椀渀挀攀 爀攀挀椀瀀攀㼀ഊTo: sca-cooks at ansteorra.org ਀ഊAdamantius wrote: ਀㸀 吀栀攀爀攀✀猀 愀 ㄀㔀琀栀ⴀ挀攀渀琀甀爀礀 䔀渀最氀椀猀栀 爀攀挀椀瀀攀 昀漀爀 焀甀椀渀挀攀猀 琀栀愀琀 洀椀最栀琀 眀漀爀欀 椀昀ഊ> the quince is large-ish. ਀㸀ഊ> .xxj. Quyncis or Wardouns in past. -- Take & make fayre Rounde ਀㸀  挀漀昀礀渀猀 漀昀 昀愀礀爀攀 瀀愀猀琀㬀 ⠀琀栀⤀愀渀 琀愀欀攀 昀愀礀爀攀 刀愀眀 儀甀礀渀挀攀猀Ⰰ ☀ 瀀愀爀攀 栀攀洀 眀椀琀栀ഊ> a knyf, & take fayre out (th)e core (th)er-of ; (th)an take Sugre y- ਀㸀  渀漀眀Ⰰ ☀ 愀 氀礀琀攀氀 瀀漀甀搀攀爀 最礀渀最攀爀Ⰰ ☀ 猀琀漀瀀瀀攀 ⠀琀栀⤀攀 栀漀氀攀 昀甀氀氀攀 㬀 ☀ഊ> cowche .ii. or .iij. wardonys or quynce3 in a cofyn, & keuer hem, & ਀㸀  氀愀琀 栀攀洀 戀愀欀攀 㬀 ☀ 昀漀爀 搀攀昀愀甀琀 漀昀 匀甀最爀攀Ⰰ 琀愀欀攀 栀漀渀礀 㬀 戀甀琀 ⠀琀栀⤀攀渀 瀀甀琀琀攀ഊ> pouder Pepir (th)er-on, & Gyngere, in (th)e maner be-for sayd.? ਀㸀  ⴀⴀ 䠀愀爀氀攀椀愀渀 䴀猀 ㈀㜀㤀Ⰰ 縀㄀㐀㈀　 䌀⸀䔀⸀ ∀吀眀漀 䘀椀昀琀攀攀渀琀栀ⴀ䌀攀渀琀甀爀礀 䌀漀漀欀攀爀礀ⴀ䈀漀漀欀猀∀ഊ> ed. Thomas Austin, pub. Early English Text Society, printed by ਀㸀  吀栀攀 伀砀昀漀爀搀 唀渀椀瘀攀爀猀椀琀礀 倀爀攀猀猀Ⰰ ㄀㠀㠀㠀Ⰰ 爀攀瀀爀椀渀琀攀搀 ㄀㤀㘀㐀 愀渀搀 ㄀㤀㤀㘀ഊ> ਀㸀  堀堀䤀⸀ 儀甀椀渀挀攀猀 漀爀 眀愀爀搀攀渀猀 椀渀 瀀愀猀琀攀⸀ ⴀⴀ 吀愀欀攀 愀渀搀 洀愀欀攀 渀椀挀攀 爀漀甀渀搀ഊ> piecrusts of good pastry, then take good raw quinces, and peel them ਀㸀  眀椀琀栀 愀 欀渀椀昀攀Ⰰ 愀渀搀 渀攀愀琀氀礀 琀愀欀攀 漀甀琀 琀栀攀椀爀 挀漀爀攀猀⸀ 吀栀攀渀 琀愀欀攀 攀渀漀甀最栀ഊ> sugar, and a little powdered ginger, and stuff the core holes full; ਀㸀  愀渀搀 氀愀礀 琀眀漀 漀爀 琀栀爀攀攀 眀愀爀搀攀渀猀 漀爀 焀甀椀渀挀攀猀 椀渀 攀愀挀栀 瀀椀攀挀爀甀猀琀Ⰰ ☀ 挀漀瘀攀爀ഊ> them, and let them bake; and if you have no sugar, take honey; but ਀㸀  琀栀攀渀 瀀甀琀 瀀漀眀搀攀爀攀搀 瀀攀瀀瀀攀爀 漀渀 琀栀攀洀Ⰰ 愀渀搀 最椀渀最攀爀Ⰰ 椀渀 琀栀攀 猀愀洀攀 洀愀渀渀攀爀 愀猀ഊ> above. ਀㸀ഊ> Adamantius ਀ഊI made a similar recipe with 3 fall pears ਀⠀眀愀爀搀攀渀猀⤀ ⴀ 眀栀椀挀栀 愀爀攀 猀漀昀琀攀爀 愀渀搀 挀漀漀欀 洀漀爀攀ഊquickly than quinces - in each crust for my very ਀昀攀愀猀琀 椀渀 ㈀　　　 ⠀椀 愀琀琀攀渀搀攀搀 洀礀 昀椀爀猀琀 攀瘀攀渀琀 椀渀 䴀愀礀ഊ1999). ਀ഊWhen the crust was as baked as it could stand ਀眀椀琀栀漀甀琀 戀甀爀渀椀渀最Ⰰ 琀栀攀 瀀攀愀爀猀 眀攀爀攀 猀琀椀氀氀 爀愀琀栀攀爀 琀漀漀ഊhard within the crust. I didn't realize this, ਀栀漀眀攀瘀攀爀Ⰰ 戀攀挀愀甀猀攀 眀攀 戀爀漀甀最栀琀 漀甀琀 琀栀攀 戀愀欀攀搀 昀爀甀椀琀 ⴀഊwhich looked golden half crowns, what with the ਀琀栀爀攀攀 琀愀氀氀 猀琀愀渀搀椀渀最 瀀攀愀爀猀 ⴀ 愀渀搀 猀攀爀瘀攀搀 琀栀攀 搀椀猀栀攀猀ഊwhole. However, it became clear that the pears ਀眀攀爀攀 猀琀椀氀氀 栀愀爀搀 眀栀攀渀 琀栀攀 搀椀猀栀攀猀 昀爀漀洀 琀栀攀 搀攀猀猀攀爀琀ഊcourse came back to the kitchen. ਀ഊSo I would suggest baking or boiling or steaming ਀琀栀攀 昀爀甀椀琀 眀栀漀氀攀 甀渀琀椀氀 椀琀 椀猀 猀漀昀琀 攀渀漀甀最栀 ⠀戀甀琀 渀漀琀ഊtoo soft), then enrobing the fruit with the dough ਀愀渀搀 戀愀欀椀渀最⸀ഊ ਀䠀攀爀攀✀猀 眀栀愀琀 椀 搀椀搀㨀ഊ ਀倀愀猀琀攀✀猀 搀攀 倀漀椀爀攀猀 䌀爀甀攀猀ഊLe Viandier de Guillaume Tirel dit Taillevent, 15th c. ed. ਀ഊOriginal ਀䴀椀猀攀 猀甀爀 戀漀甀琀 攀渀 瀀愀猀琀攀✀Ⰰ 攀琀 攀洀瀀氀礀 氀攀 挀爀攀甀砀 搀攀ഊsucre a trois grosses poires comme ung quarteron ਀搀攀 猀甀挀爀攀Ⰰ 戀椀攀渀 挀漀甀瘀攀爀琀攀Ⰰ 攀琀 搀漀爀攀✀攀 搀✀漀攀甀昀稀Ⰰ 漀甀 搀攀ഊsaffran, et mis au four. ਀ഊTranslation from The Medieval Kitchen by Redon, Sabban, and Serventi: ਀匀琀愀渀搀 琀栀爀攀攀 瀀攀愀爀猀 椀渀 愀 瀀椀攀 愀渀搀 昀椀氀氀 琀栀攀 最愀瀀猀 眀椀琀栀ഊabout a quarteron of sugar, cover well, and glaze ਀眀椀琀栀 攀最最猀 漀爀 猀愀昀昀爀漀渀Ⰰ 愀渀搀 瀀甀琀 椀渀 琀栀攀 漀瘀攀渀⸀ഊ ਀倀椀攀猀 漀昀 圀栀漀氀攀 倀攀愀爀猀ഊMakes 10 ਀ഊ10 prepared double crust pie crusts ਀䈀甀琀琀攀爀ഊFlour ਀㌀　 氀愀爀最攀 瀀攀愀爀猀ഊ6-1/4 cups sugar ਀㔀 攀最最猀 戀攀愀琀攀渀ഊ10 disposable aluminum foil loaf pans ਀ഊ1. Preheat oven to 400? F. ਀㈀⸀ 䜀攀渀攀爀漀甀猀氀礀 戀甀琀琀攀爀Ⰰ 琀栀攀渀 昀氀漀甀爀 氀漀愀昀 瀀愀渀猀ഊ3 a. Take 1 and 1/2 prepared crusts, knead ਀琀漀最攀琀栀攀爀 戀爀椀攀昀氀礀Ⰰ 琀栀攀渀 爀漀氀氀 椀渀琀漀 爀攀挀琀愀渀最氀攀 琀漀ഊline a loaf pan with enough overhanging dough to ਀昀漀氀搀 漀瘀攀爀 琀栀攀 昀椀氀氀椀渀最㬀 椀琀 猀栀漀甀氀搀 戀攀 樀甀猀琀 甀渀搀攀爀ഊ1/4 inch thick. Test one so that it fits. ਀㌀ 戀⸀ 一漀琀椀渀最 琀栀愀琀 椀琀 搀漀攀猀渀✀琀 昀椀琀Ⰰ 洀愀欀攀 洀漀爀攀 瀀椀攀ഊdough, because the pre-made crusts are not enough. ਀㌀ 挀⸀ 刀攀瀀攀愀琀 瀀爀漀挀攀猀猀 眀椀琀栀 愀甀最洀攀渀琀攀搀 挀爀甀猀琀猀 愀渀搀 瀀愀渀猀⸀ഊ4. Peel pears, leaving the stems attached. ਀㔀⸀ 䄀爀爀愀渀最攀 ㌀ 猀椀搀攀 戀礀 猀椀搀攀 椀渀 攀愀挀栀 瀀愀渀⸀ഊ6. Fill the space between the pears with 1/2 cup ਀瀀氀甀猀 ㈀ 吀愀戀氀攀猀瀀漀漀渀猀 最爀愀渀甀氀愀琀攀搀 眀栀椀琀攀 猀甀最愀爀⸀ഊ7. Fold the dough over the pears and seal well, letting stems protrude. ਀㠀⸀ 䜀氀愀稀攀 琀栀攀 琀漀瀀猀 眀椀琀栀 攀最最猀⸀ഊ9. Bake about 90 minutes, until golden. Do not burn. ਀渀漀琀攀 琀栀愀琀 眀攀 琀漀漀欀 琀栀攀 瀀椀攀猀 漀甀琀 漀昀 琀栀攀 漀瘀攀渀 愀昀琀攀爀ഊa bit over an hour, because the crusts were done. ਀㄀　⸀ 䰀攀琀 挀漀漀氀 挀漀洀瀀氀攀琀攀氀礀⸀ഊ11. Unmold carefully by placing each pan on ਀猀攀爀瘀椀渀最 瀀氀愀琀攀 愀渀搀 挀甀琀琀椀渀最 琀栀攀 琀栀椀渀 愀氀甀洀椀渀甀洀 瀀愀渀ഊaway from the pie with a kitchen shears. ਀ഊIn the end, the pies looked wonderful - like ਀挀爀漀眀渀猀 漀爀 洀漀甀渀琀愀椀渀 爀愀渀最攀猀 ⴀ 最漀氀搀攀渀 愀渀搀 挀爀椀猀瀀礀⸀ഊThe pie dough was lovely and flaky and tasted ਀洀愀爀瘀攀氀漀甀猀Ⰰ 琀栀愀渀欀猀 琀漀 洀礀 椀渀琀爀攀瀀椀搀 欀椀琀挀栀攀渀 挀爀攀眀⸀ 圀攀ഊdidn't cook the pies the full 90 minutes because ਀琀栀攀 挀爀甀猀琀猀 眀攀爀攀 挀漀漀欀攀搀 戀攀昀漀爀攀 琀栀愀琀 琀椀洀攀Ⰰ 戀甀琀 琀栀攀ഊpears were not quite cooked enough. Perhaps the ਀瀀攀愀爀猀 渀攀攀搀攀搀 琀漀 戀攀 戀爀椀攀昀氀礀 瀀愀爀戀漀椀氀攀搀 戀攀昀漀爀攀 戀攀椀渀最ഊbaked. But this is worth trying to get right. ਀䔀愀挀栀 瀀椀攀 氀漀漀欀猀 猀漀 椀洀瀀爀攀猀猀椀瘀攀 愀渀搀 琀栀攀 琀愀猀琀攀 椀猀 愀ഊblend of the light sweetness of the pear and the ਀爀椀挀栀渀攀猀猀 漀昀 琀栀攀 挀爀甀猀琀 愀渀搀 洀攀氀琀攀搀 猀甀最愀爀⸀ഊ-- ਀唀爀琀愀琀椀洀 ⠀琀栀愀琀✀猀 攀爀爀ⴀ琀愀栀ⴀ吀䔀䔀䴀⤀ഊthe persona formerly known as Anahita ਀ഊ ਀䐀愀琀攀㨀 圀攀搀Ⰰ ㈀㠀 一漀瘀 ㈀　　㜀 　㜀㨀㌀㠀㨀　㐀 ⴀ　㔀　　ഊFrom: Johnna Holloway ਀匀甀戀樀攀挀琀㨀 刀攀㨀 嬀匀挀愀ⴀ挀漀漀欀猀崀 匀椀渀最氀攀 焀甀椀渀挀攀 爀攀挀椀瀀攀㼀ഊTo: Cooks within the SCA ਀ഊDepending on the size of the quince (and a single quince can weigh ਀甀瀀眀愀爀搀猀 漀昀 洀漀爀攀 琀栀愀渀 漀渀攀ⴀ栀愀氀昀 瀀漀甀渀搀⤀ 漀渀攀 挀漀甀氀搀 洀愀欀攀 焀甀椀渀挀攀 瀀愀猀琀攀⸀ഊ ਀㌀　 ⴀ 吀漀 洀愀欀攀 瀀愀猀琀攀 漀昀 䜀攀渀甀愀 漀昀 儀甀椀渀挀攀猀⸀ 吀愀欀攀 儀甀椀渀挀攀猀Ⰰ 愀渀搀 瀀愀爀攀 琀栀攀洀Ⰰ 愀渀搀ഊcut them in slices, and bake them in an oven dry in an earthen pot, ਀眀椀琀栀漀甀琀 愀渀礀 漀琀栀攀爀 樀甀礀挀攀 琀栀愀渀 琀栀攀椀爀 漀眀渀攀㨀 琀栀攀渀 琀愀欀攀 漀渀攀 瀀漀甀渀搀 琀栀攀爀攀漀昀㬀ഊstrain it, and put it into a stone-mortar with halfe a pound of sugar; ਀愀渀搀 眀栀攀渀 礀漀甀 栀愀瘀攀 戀攀愀琀攀渀 椀琀 甀瀀 琀漀 愀 瀀愀猀琀攀Ⰰ 瀀爀椀渀琀 椀琀 椀渀 礀漀甀爀 洀漀甀氀搀猀Ⰰ 愀渀搀ഊdry it three or foure times in an oven after you have drawne bread: and ਀眀栀攀渀 椀琀 椀猀 琀栀漀爀漀眀氀礀 搀爀礀 愀渀搀 栀愀爀搀渀攀搀Ⰰ 礀漀甀 洀愀礀 戀漀砀 椀琀Ⰰ 愀渀搀 椀琀 眀椀氀氀 欀攀攀瀀ഊall the yeere. / * Delights for Ladies* by Hugh Plat. ਀ഊ/Numerous modern recipes and instructions can be found. ਀⠀圀攀椀最栀 琀栀攀 挀漀漀欀攀搀 焀甀椀渀挀攀 瀀愀猀琀攀 愀渀搀 愀搀搀 愀渀 攀焀甀愀氀 洀攀愀猀甀爀攀 漀昀 猀甀最愀爀 琀漀ഊfinish is standard.) ਀栀琀琀瀀㨀⼀⼀眀眀眀⸀攀瀀椀挀甀爀椀漀甀猀⸀挀漀洀⼀爀攀挀椀瀀攀猀⼀昀漀漀搀⼀瘀椀攀眀猀⼀㄀㐀㘀㌀　 栀愀猀 漀渀攀⸀ഊ ਀䨀漀栀渀渀愀攀ഊ ਀ഊDate: Wed, 03 Sep 2008 19:00:13 -0400 ਀䘀爀漀洀㨀 ∀愀搀愀洀愀渀琀椀甀猀㄀ 愀琀 瘀攀爀椀稀漀渀⸀渀攀琀∀ 㰀愀搀愀洀愀渀琀椀甀猀㄀ 愀琀 瘀攀爀椀稀漀渀⸀渀攀琀㸀ഊSubject: Re: [Sca-cooks] Can you identify the food? ਀吀漀㨀 䌀漀漀欀猀 眀椀琀栀椀渀 琀栀攀 匀䌀䄀 㰀猀挀愀ⴀ挀漀漀欀猀 愀琀 氀椀猀琀猀⸀愀渀猀琀攀漀爀爀愀⸀漀爀最㸀ഊ ਀䘀圀䤀圀Ⰰ 䤀 甀渀搀攀爀猀琀愀渀搀 戀漀琀栀 倀氀椀渀礀 愀渀搀 䌀漀氀甀洀攀氀氀愀 洀攀渀琀椀漀渀 瘀愀爀椀攀琀椀攀猀 漀昀  ഊquince that are edible in their raw state... ਀ഊAdamantius ਀ഊOn Sep 3, 2008, at 12:04 PM, Susan Fox wrote: ਀ഊMichael Gunter wrote: ਀㸀 䤀 愀洀 瀀爀攀琀琀礀 猀甀爀攀 琀栀愀琀 椀猀 渀漀琀 愀 瀀攀愀爀 戀甀琀 愀 焀甀椀渀挀攀Ⰰ 樀甀猀琀 氀漀漀欀椀渀最 愀琀 琀栀攀 ഊ> puckery folds on the blossom end. Did historical breeds of pears have ਀㸀 琀栀漀猀攀㼀 儀甀椀渀挀攀猀 搀漀⸀ഊ ਀䌀漀渀猀椀搀攀爀椀渀最 琀栀椀猀 椀猀 愀 昀攀愀猀琀 愀渀搀 琀栀攀 昀爀甀椀琀猀 愀爀攀 戀攀椀渀最 猀攀渀琀ഊout for dining, I rather question the use of the quince. ਀儀甀椀渀挀攀猀 愀爀攀 漀渀氀礀 攀搀椀戀氀攀 漀渀挀攀 琀栀攀礀 愀爀攀 挀漀漀欀攀搀⸀ 吀栀椀猀 氀漀漀欀猀ഊlike raw fruit being sent out. ਀ⴀⴀⴀⴀⴀⴀⴀⴀഊFair enough, I am just going by the fruit in the picture. Well, ਀洀愀礀戀攀 攀愀爀氀礀 戀爀攀攀搀猀 漀昀 瀀攀愀爀猀 氀漀漀欀攀搀 氀椀欀攀 琀栀愀琀 琀漀漀⸀  伀爀 洀愀礀戀攀 琀栀攀礀 愀爀攀  ഊdistributing all the fresh fruits in the house to their various ਀搀攀猀琀椀渀愀琀椀漀渀猀Ⰰ 椀渀挀氀甀搀椀渀最 琀栀攀 欀椀琀挀栀攀渀⸀  圀栀漀 挀愀渀 猀愀礀 眀椀琀栀漀甀琀 栀愀瘀椀渀最  ഊbeen there? I'm not quite that old. Yet. ਀ഊSelene C. ਀ഊ ਀䐀愀琀攀㨀 䘀爀椀Ⰰ 　㤀 伀挀琀 ㈀　　㤀 ㈀㄀㨀　　㨀㔀　 ⴀ　㐀　　ഊFrom: Johnna Holloway ਀吀漀㨀 䌀漀漀欀猀 眀椀琀栀椀渀 琀栀攀 匀䌀䄀 㰀猀挀愀ⴀ挀漀漀欀猀 愀琀 氀椀猀琀猀⸀愀渀猀琀攀漀爀爀愀⸀漀爀最㸀ഊSubject: Re: [Sca-cooks] Quince Query ਀ഊI did quinces in two ways for one trial. ਀ഊI cored the quinces and peeled them. Added an equal weight of sugar and boiled the cores and peels until very soft in a pint of water per pound of quince. Strained that mixture to remove the cores and peels and then reboiled the syrup until it thickened. Poured that out. let it set up and then cut it into diamonds. ਀ഊThe quinces that were left after being peeled and cored were thinly sliced and prepared in the manner of chips. They were simmered in a sugar syrup until soft and then dried in a very low oven until dried. ਀ഊBoth were very good. ਀ഊJohnnae ਀ഊ ਀䐀愀琀攀㨀 匀甀渀Ⰰ ㄀㄀ 伀挀琀 ㈀　　㤀 ㈀　㨀㌀　㨀㐀㤀 ⴀ　㔀　　ഊFrom: Jennifer Carlson ਀吀漀㨀 䌀漀漀欀猀 氀椀猀琀 㰀猀挀愀ⴀ挀漀漀欀猀 愀琀 氀椀猀琀猀⸀愀渀猀琀攀漀爀爀愀⸀漀爀最㸀ഊSubject: Re: [Sca-cooks] Ripening quinces ਀ഊNow that i've had a chance to look through my cookbooks (a lovely way to spend a chilly, Sunday afternoon), I have some more thoughts that might be helpful: ਀ഊThe recipe I use is from John Murrell's "A Daily Exercise for Ladies and Gentlewomen" and requires equal weights of quinces and sugar. Murrell does not specify the ripeness of the quinces, but I first ran across this recipe via the redaction in Lorwin's "Dining With William Shakespeare," which calls for "fragrant quinces." She also reduced the sugar content to 1 cup per 2.5 pounds of fruit. I found I preferred Murrell's recipe to hers, but I did stay with her recommendation of fully ripe fruit. ਀ഊSome recipes work better with greener fruit. My grandmother remembers using quinces and apples to make jellies, rather than commercial pectin. Because fruit has more pectin the greener it is, it makes sense to use green quinces if you're making a jelly or preserve with a low-pectin fruit. "The Sensible Cook," a 17th-century Dutch source, contains a recipe for candying quinces, and specifically requires that the quinces be "not too yellow or ripe" and "freshly picked." Since riper fruit will break down more quickly with cooking, which you do not want when candying fruit, greener is better. ਀ഊThat quicker break-down is part of why I prefer riper fruit. Also, the riper the quince, the more flavor it has, which is likely why the quince wine recipe from Farley's "Art of London Cookery" calls for fully ripe quinces. Don't worry, the ripe fruit has sufficient pectin to allow your paste to set firmly. ਀ഊIn Borella's "The Court and Country Confecitoner" (1770) the quince paste recipe reads "Let your quinces be full ripe." This recipe is on Ivan Day's website, as are some good photos of ripe quinces, at: http://www.historicfood.com/Quinces%20Recipe.htm ਀ഊTalana ਀ഊ ਀䐀愀琀攀㨀 吀甀攀Ⰰ ㄀㌀ 伀挀琀 ㈀　　㤀 ㄀㄀㨀㌀㈀㨀㌀㠀 ⴀ　㐀　　ഊFrom: Elaine Koogler ਀吀漀㨀 䌀漀漀欀猀 眀椀琀栀椀渀 琀栀攀 匀䌀䄀 㰀猀挀愀ⴀ挀漀漀欀猀 愀琀 氀椀猀琀猀⸀愀渀猀琀攀漀爀爀愀⸀漀爀最㸀ഊSubject: Re: [Sca-cooks] Quince Query ਀ഊI have been told, though I haven't tried it yet, that a really good way to ਀戀漀椀氀 搀漀眀渀 琀栀攀 焀甀椀渀挀攀 洀椀砀琀甀爀攀 琀漀 最攀琀 琀栀攀 瀀愀猀琀攀 椀猀 琀漀 搀漀 椀琀 椀渀 愀 挀爀漀挀欀ഊpot...leaving the lid off so it will reduce. ਀ഊKiri ਀ഊ ਀䐀愀琀攀㨀 圀攀搀Ⰰ ㄀㐀 伀挀琀 ㈀　　㤀 　㐀㨀　㠀㨀㄀㔀 ⴀ　㐀　　ഊFrom: Sharon Palmer ਀吀漀㨀 䌀漀漀欀猀 眀椀琀栀椀渀 琀栀攀 匀䌀䄀 㰀猀挀愀ⴀ挀漀漀欀猀 愀琀 氀椀猀琀猀⸀愀渀猀琀攀漀爀爀愀⸀漀爀最㸀ഊSubject: Re: [Sca-cooks] Quince Query ਀ഊ<<< I have been told, though I haven't tried it yet, that a really good way to boil down the quince mixture to get the paste is to do it in a crock pot...leaving the lid off so it will reduce. >>> ਀ഊI tried using a crockpot for plum preserves and it didn't work at ਀愀氀氀⸀  吀栀攀礀 最漀琀 戀爀漀眀渀 愀渀搀 渀愀猀琀礀 愀渀搀 猀洀攀氀氀攀搀 氀椀欀攀 瀀爀甀渀攀猀Ⰰ 戀甀琀 栀愀搀渀✀琀 ഊthickened. I did a second batch in a sheet pan spread out half an ਀椀渀挀栀 琀栀椀挀欀 椀渀 愀 氀漀眀 漀瘀攀渀Ⰰ 愀渀搀 椀琀 眀漀爀欀攀搀 戀爀椀氀氀椀愀渀琀氀礀⸀  䤀 最漀琀 挀氀攀愀爀 ഊpink beautiful preserves that tasted great. That was plums not ਀焀甀椀渀挀攀猀⸀  䤀 栀愀搀 琀栀攀 挀爀漀挀欀瀀漀琀 挀氀漀猀攀 琀漀 昀甀氀氀⸀  䴀愀礀戀攀 椀琀 眀漀甀氀搀 眀漀爀欀 眀椀琀栀 ഊa smaller batch. ਀ഊRanvaig ਀ഊ ਀䐀愀琀攀㨀 圀攀搀Ⰰ ㄀㐀 伀挀琀 ㈀　　㤀 　㠀㨀㈀㈀㨀㈀㌀ ⴀ　㘀　　ഊFrom: "S CLEMENGER" ਀吀漀㨀 ∀䌀漀漀欀猀 眀椀琀栀椀渀 琀栀攀 匀䌀䄀∀ 㰀猀挀愀ⴀ挀漀漀欀猀 愀琀 氀椀猀琀猀⸀愀渀猀琀攀漀爀爀愀⸀漀爀最㸀ഊSubject: Re: [Sca-cooks] Quince Query ਀ഊI've used the crockpot to make both "white" and "black" quince paste, and it ਀眀漀爀欀攀搀 戀爀椀氀氀椀愀渀琀氀礀⸀  䤀 眀漀甀氀搀 栀愀瘀攀 氀漀瘀攀搀 琀漀 栀愀瘀攀 栀愀搀 琀栀愀琀 漀氀搀 挀爀漀挀欀瀀漀琀 眀栀攀渀 䤀 ഊwas making apple butter a few weeks ago. Good LORD I had to watch it like a ਀栀愀眀欀 愀猀 椀琀 琀栀椀挀欀攀渀攀搀Ⰰ 愀渀搀 椀琀 琀漀漀欀 搀愀礀猀℀ഊ ਀ⴀⴀ䴀愀椀爀攀ഊ ਀ഊDate: Thu, 5 Nov 2009 08:32:37 -0600 ਀䘀爀漀洀㨀 䨀攀渀渀椀昀攀爀 䌀愀爀氀猀漀渀 㰀琀愀氀愀渀愀㄀ 愀琀 栀漀琀洀愀椀氀⸀挀漀洀㸀ഊTo: Cooks list ਀匀甀戀樀攀挀琀㨀 嬀匀挀愀ⴀ挀漀漀欀猀崀 刀愀眀 焀甀椀渀挀攀 ⠀眀愀猀㨀 瀀攀爀猀椀洀洀漀渀⤀ഊ ਀夀漀甀 搀漀渀✀琀 眀愀渀琀 琀漀 琀爀礀 攀愀琀椀渀最 爀愀眀 焀甀椀渀挀攀⸀  䤀琀✀猀 氀椀欀攀 攀愀琀椀渀最 最爀攀攀渀 瀀攀爀猀椀洀洀漀渀 ⴀ 猀攀爀椀漀甀猀氀礀 猀漀甀爀⸀  儀甀椀渀挀攀猀 爀攀愀氀氀礀 渀攀攀搀 琀漀 戀攀 挀漀漀欀攀搀 琀漀 戀攀 攀搀椀戀氀攀⸀ഊ ਀吀愀氀愀渀愀ഊ ਀ഊDate: Thu, 5 Nov 2009 19:02:20 -0400 ਀䘀爀漀洀㨀 匀栀愀爀漀渀 倀愀氀洀攀爀 㰀爀愀渀瘀愀椀最 愀琀 挀漀氀甀洀戀甀猀⸀爀爀⸀挀漀洀㸀ഊTo: Cooks within the SCA ਀匀甀戀樀攀挀琀㨀 刀攀㨀 嬀匀挀愀ⴀ挀漀漀欀猀崀 焀甀椀渀挀攀 ⠀眀愀猀 瀀攀爀猀椀洀洀漀渀⤀ഊ ਀㰀㰀㰀 䤀 搀椀搀 猀攀攀 昀爀攀猀栀 焀甀椀渀挀攀猀 猀攀瘀攀爀愀氀 眀攀攀欀猀 愀最漀 ⠀愀琀 ഊCentral Market) and considered buying one to ਀琀爀礀 椀琀⸀ 䈀甀琀 愀琀 ␀㄀ 攀愀挀栀Ⰰ 䤀 搀椀搀渀✀琀 眀愀渀琀 琀漀 戀甀礀 ഊseveral w/o a recipe and wasn't sure if I could ਀攀愀琀 椀琀 爀愀眀 樀甀猀琀 琀漀 琀爀礀 漀渀攀⸀  䈀甀琀 愀琀 琀栀愀琀 瀀爀椀挀攀Ⰰ ഊno wonder folks have said it was cheaper to buy ਀琀栀攀 瀀爀攀ⴀ洀愀搀攀 焀甀椀渀挀攀 瀀愀猀琀攀 琀栀愀渀 琀漀 洀愀欀攀 椀琀 ഊyourself. Which is what I did for my recent ਀一漀戀氀攀猀 䰀甀渀挀栀攀漀渀⸀ 㸀㸀㸀ഊ ਀儀甀椀渀挀攀 爀攀昀攀爀攀渀挀攀猀 昀爀漀洀 刀甀洀瀀漀氀琀㨀ഊ ਀䔀椀渀 儀甀椀琀琀攀渀 匀愀昀昀琀⸀ऀऀⴀ 焀甀椀渀挀攀 樀甀椀挀攀  ⴀ ഊthis may mean juice reduced to something that can ਀戀攀 猀栀愀瀀攀搀⸀ഊEin Quitten Lattwerg - spiced quince preserve ਀儀甀椀琀琀攀渀 倀愀猀琀攀琀攀渀 欀愀氀琀⸀ऀⴀ 挀漀氀搀 焀甀椀渀挀攀 瀀椀攀ഊGantze Quitten eyngemacht. - whole quince preserved ਀儀甀椀琀琀攀渀 匀瀀愀氀琀氀攀椀渀 椀洀 匀愀昀昀琀 攀礀渀最攀洀愀挀栀琀ऀⴀ 焀甀椀渀挀攀 栀愀氀昀猀 瀀爀攀猀攀爀瘀攀搀 椀渀 樀甀椀挀攀ഊSpaltlein is perhaps related to spalten - to ਀猀瀀氀椀琀 愀渀搀 洀椀最栀琀 洀攀愀渀 焀甀椀渀挀攀 挀甀琀 椀渀 栀愀氀昀ഊWei? Quitten Safft. - white quince juice ਀圀攀椀㼀 儀甀椀琀琀攀渀 䰀愀琀琀眀攀爀最攀渀⸀ऀⴀ 眀栀椀琀攀 猀瀀椀挀攀搀 焀甀椀渀挀攀 瀀爀攀猀攀爀瘀攀猀ഊWei? Bischgoten von Quitten - white biscotti of quince ਀䜀攀猀挀栀渀椀琀琀攀渀攀渀 儀甀椀琀琀攀渀 匀愀昀昀琀⸀  ⴀ 挀栀漀瀀瀀攀搀 焀甀椀渀挀攀 樀甀椀挀攀ഊEyngemachte Quitten Latwergen. - preserved quince spiced preserves ਀儀甀椀琀琀攀渀 匀愀昀昀琀 最攀猀挀栀椀琀琀攀渀⸀ऀⴀ 挀栀漀瀀瀀攀搀 焀甀椀渀挀攀 樀甀椀挀攀ഊEyngemachte Quitten - preserved quince ਀儀甀椀琀琀攀渀 䌀漀渀昀椀挀琀⸀ऀⴀ 挀愀渀搀椀攀搀 焀甀椀渀挀攀ഊQuitten Lattwergen geschnitten. - chopped quince spiced preserves ਀䄀氀氀攀爀氀攀礀 匀愀昀昀琀⼀ 瘀渀搀 儀甀椀琀琀攀渀 䰀愀琀琀眀攀爀最攀渀⸀ऀⴀ 瘀愀爀椀漀甀猀 ഊjuices and quince spiced preserves ਀ഊEin gebratene Gan?/ gef?llt mit K?sten vnd ਀儀甀椀琀琀攀渀⸀ऀⴀ 愀 爀漀愀猀琀攀搀 最漀漀猀攀 猀琀甀昀昀攀搀 眀椀琀栀 ഊchestnuts and quince ਀ഊAnd four recipes for preserves with quince, not ਀礀攀琀 琀爀愀渀猀氀愀琀攀搀⸀  吀栀攀爀攀 洀椀最栀琀 戀攀 漀琀栀攀爀猀 椀渀 琀栀攀 ഊsections not yet transcribed. (Dr Gloning said ਀栀攀 昀椀渀椀猀栀攀搀 栀椀猀 琀爀愀渀猀挀爀椀瀀琀椀漀渀 漀瘀攀爀 愀 礀攀愀爀 愀最漀Ⰰ ഊbut its not on his site yet). ਀ഊEingemachten 3. Keib Birne / und thu sie in ein ਀匀愀挀欀 ⼀ 甀渀搀 瀀爀攀㼀 猀椀攀 愀甀㼀 ⼀ 渀椀洀洀 愀渀搀攀爀攀 䈀椀爀渀攀 ⼀ ഊsch?le und schneidt sie fein klein und d?nn / thu ਀猀椀攀 椀渀 搀攀渀 䈀椀爀渀攀猀愀昀琀 ⼀ 甀渀搀 氀愀㼀 搀愀爀洀椀琀 猀椀攀搀攀渀 ⼀ ഊzertreibs mit einem h?ltzern L?ffel / und wiltu ਀攀猀 昀㼀㼀 洀愀挀栀攀渀 ⼀ 猀漀 氀愀㼀 渀椀挀栀琀 最愀爀 稀甀 搀椀挀欀 猀椀攀搀攀渀⸀ ഊHaftu aber kein Zucker darein / so le?t du es ਀搀攀猀琀漀 搀椀挀欀攀爀 猀椀攀搀攀渀⸀ 䠀愀昀琀甀 愀戀攀爀 儀甀椀琀琀攀渀猀愀昀琀 ⼀ 猀漀 ഊgeu? darunter / so wirt es desto besser. Also ਀洀愀挀栀琀 洀愀渀 搀椀攀 䈀椀爀渀攀 䰀愀琀眀攀爀最攀⸀ 䐀甀 欀愀渀猀琀 愀甀挀栀 眀漀栀氀 ഊSaft nemmen von Birne und keinen Zucker / la? ਀猀椀攀搀攀渀 ⼀ 戀椀㼀 搀甀 攀猀 瘀攀爀洀攀椀渀攀猀琀 椀渀 攀椀渀攀渀 䴀漀搀攀氀 稀甀 ഊgiessen / und in ein ਀匀挀栀愀挀栀琀攀氀 琀栀甀渀 ⼀ 猀漀 眀椀爀琀 攀猀 猀挀栀㼀渀 甀渀搀 氀椀攀戀氀椀挀栀 猀攀栀攀渀⸀ഊ ਀䔀椀渀最攀洀愀挀栀琀攀渀 㐀⸀ 一椀洀洀 攀椀渀 娀椀琀爀漀渀 ⼀甀渀搀 椀猀琀 攀爀 ഊinnivendig saftig / so schneidt den Saft herau? / ਀甀渀搀 瀀爀攀㼀 樀渀 ⼀ 昀攀甀搀琀 樀栀渀 洀椀琀 儀甀椀琀琀攀渀猀愀昀琀 ⼀ 甀渀搀 ഊmachs f?? / geu? in ein Model / oder in ein ਀匀挀栀愀挀栀琀攀氀 ⼀ 猀漀 眀椀爀琀 攀猀 最甀琀 椀渀搀 氀椀攀戀氀椀猀挀栀⸀ 唀渀搀 ഊwenn du es auf ein Tisch schneideft / so ist es ਀最甀琀 甀渀搀 猀挀栀㼀渀⸀ 一椀洀洀 搀攀渀 愀渀搀攀爀渀 娀椀琀爀漀渀 ⼀ 甀渀搀 ഊschneidt jn fein l?nglicht / schneidt dz wei? von ਀搀攀爀 匀挀栀愀氀攀渀 ⼀ 猀琀椀挀栀 搀椀攀 匀挀栀愀氀攀渀 洀椀琀 攀椀渀攀爀 䜀氀甀甀愀 ⼀ ഊweichs in ein kalt Wasser / sch?t ein Handt col ਀匀愀氀稀 漀搀攀爀 昀爀攀椀 搀愀爀攀椀渀 ⼀搀愀爀渀愀挀栀 搀甀 娀椀琀爀漀渀 栀愀昀琀 ⼀ ഊunn la? darinnen weichen ein drei oder vier Nacht ਀⼀ 眀愀猀挀栀 眀椀搀攀爀 愀甀㼀 搀爀攀椀 漀搀攀爀 瘀椀攀爀 圀愀猀猀攀爀渀 ⼀ 甀渀搀 ഊla? widerumb ein Nacht oder zivo weichen /da? das ਀匀愀氀稀 栀攀爀愀甀㼀 欀漀洀瀀琀 ⼀ 猀攀琀稀 椀渀 攀椀渀攀洀 甀戀攀爀稀椀渀搀琀攀渀 ഊFischkessel mit Wasser auf / und la? sieden / bi? ਀搀愀㼀 洀愀渀 搀椀攀 最攀氀戀攀 匀挀栀愀氀 攀椀渀 眀攀渀椀最 搀甀爀挀栀最爀攀椀昀昀攀渀 ഊkan / thu es auf ein saubers Bret mit dem wei? / ਀搀愀猀 搀甀 栀愀猀琀 搀愀爀瘀漀渀 最攀猀挀栀渀椀琀琀攀渀㨀 䐀攀渀渀 搀愀猀 最攀氀戀 瘀漀洀 ഊZitron mu? l?nger sieden / als das wei? / und ਀眀攀渀渀猀 栀愀琀 攀椀渀 眀攀渀椀最 甀戀攀爀猀挀栀氀愀最攀渀 ⼀ 猀漀 琀栀甀 攀猀 椀渀 ഊklaren Zucker / der gel?utert und fein dick ਀最攀猀漀琀琀攀渀 椀猀琀 ⼀ 氀愀㼀 搀愀爀椀渀渀攀渀 氀椀最攀渀 攀椀渀 琀愀最 漀搀攀爀 ഊvier / so wirt der Zucker wider d?nn / l?uter jhn ਀愀氀猀 搀攀渀渀 眀椀搀攀爀 愀甀昀 攀椀渀 渀攀甀椀瘀攀猀 洀椀琀 眀攀椀㼀 瘀漀洀 䔀渀 ⼀ ഊla? wider dick sieden / feig jn furch ein W?llen ਀吀甀挀栀 ⼀ 最攀甀㼀 樀渀 眀椀搀攀爀 甀戀攀爀 搀攀渀 娀椀琀爀漀渀 ⼀ 甀渀搀 搀愀猀 ഊthu drei oder vier mal also / so wirt es desto ਀戀攀猀氀攀爀 ⼀ 甀渀搀 戀氀攀椀戀琀 氀愀渀最⸀ 䄀氀猀漀 洀愀挀栀琀 洀愀渀 搀椀攀 ഊZitron ein. Du magft auch die Schalen von Zitron ਀昀攀椀渀 搀㼀渀渀 甀渀搀 氀㼀渀最氀椀挀栀琀 猀挀栀渀攀椀搀攀渀 ⼀ 猀漀 椀猀琀 攀猀 ഊauch zierlich und gut. ਀ഊEingemachten 7. Nimm Quitten / aschel und ਀猀挀栀渀攀椀搀琀 猀椀攀 攀渀琀稀眀攀椀 ⼀ 漀搀攀爀 氀愀㼀 最愀渀稀攀 ⼀ 甀渀搀 猀琀椀挀栀 ഊden butzen au? mit einem scharpfen Ensen / da? ਀搀椀攀 儀甀椀琀琀攀渀 栀漀氀 眀椀爀搀琀 ⼀ 甀渀搀 搀漀挀栀 最愀渀稀攀 戀氀攀椀戀琀 ⼀ ഊsetz mit Wasser auf / und la? sieden / bi? weich ਀眀椀爀搀琀⸀ 吀栀甀 攀猀 愀甀昀 攀椀渀 愀甀戀攀爀猀 䈀爀攀琀 ⼀ 甀渀搀 氀愀㼀 欀愀氀琀 ഊwerden / bestechs mit Nelken und Zimt / thu es in ਀攀椀渀攀渀 匀椀爀甀瀀 ⼀ 搀攀爀 氀愀甀琀攀爀 甀渀搀 搀椀挀欀 最攀猀琀漀琀琀攀渀 椀猀琀 ⼀ ഊla? darinnen ligen / bi? der Sirup wider d?nn ਀眀椀爀搀琀 愀渀 搀攀渀 儀甀椀琀琀攀渀 ⼀ 氀愀㼀 眀椀搀攀爀甀洀戀 眀漀栀氀 ഊmiteinander sieden / sch?t es auf ein Durchschlag ਀⼀ 甀渀搀 猀攀琀稀 搀攀渀 匀椀爀甀瀀 眀椀搀攀爀 愀甀昀 搀愀猀 䘀攀甀眀攀爀 ⼀ 甀渀搀 ഊla? ihn gemach sieden / bi? er verfaumt wirdt / ਀最攀甀㼀 椀渀 眀椀搀攀爀 甀戀攀爀 搀椀攀 儀甀椀琀琀攀渀 ⼀ 甀渀搀 栀愀氀琀 搀椀攀 ഊQuitten / da? der Sirup dar?ber gehet / da? die ਀渀椀挀栀琀 猀挀栀椀洀氀攀琀 眀攀爀搀攀渀⸀ 唀渀搀 眀攀渀渀 猀椀攀 眀㼀氀氀攀渀 ഊschimlen / so thu den Sirup herab / und la? ihn ਀眀椀搀攀爀 猀椀攀搀攀渀⸀ 唀渀搀 愀氀猀漀 洀愀挀栀琀 洀愀渀 搀椀攀 儀甀椀琀琀攀渀 攀椀渀⸀ ഊNimm Quitten / die Steinicht feind / schel unn ਀猀挀栀渀攀椀搀琀 猀椀攀 ⼀ 猀攀琀稀 猀椀攀 椀洀 圀愀猀猀攀爀 稀甀 ⼀ 甀渀搀ഊla? sie sieden / thu sie in ein S?cklein / und ਀瀀爀攀㼀 愀甀㼀 ⼀ 搀稀 搀攀爀 匀愀昀琀 搀椀挀欀 ⼀ 眀椀爀琀 猀攀琀稀 猀椀攀 愀甀昀 ഊdas Feuwer / und la? sieden. Und wenn der Saft ਀猀挀栀椀攀爀 最攀猀漀琀琀攀渀 椀猀琀 ⼀ 猀漀 琀栀甀 攀椀渀 栀㼀氀琀稀攀爀渀 䰀㼀昀昀攀氀 ഊvoll gestoffen Zucker darein / und la? darmit ਀最攀猀挀栀眀椀渀搀琀 猀椀攀搀攀渀 ⼀ 甀渀搀 眀攀渀渀 搀甀 攀猀 瘀漀洀 䘀攀甀眀攀爀 ഊwilt hinweg nemmen / so thu saur Limoniensaft / ਀搀攀爀 昀爀椀猀挀栀 椀猀琀 ⼀ 搀愀爀㼀戀攀爀⸀ 䐀甀ഊmagft es in ein Model giessen / oder in ein ਀匀挀栀愀挀栀琀攀氀⸀ 圀椀氀琀甀 愀戀攀爀 搀攀渀 匀愀昀琀昀攀椀渀 爀㼀琀氀椀挀栀 栀愀戀攀渀 ഊ/ so seudt jhn fein gemach / und je lenger du jhn ਀猀椀攀搀攀猀琀 ⼀ 樀攀 爀㼀琀攀爀 攀爀 眀椀爀搀琀⸀ഊ ਀䔀椀渀最攀洀愀挀栀琀攀渀 㠀⸀ 一椀洀 儀甀椀琀琀攀渀 ⼀ 甀渀搀 爀攀椀戀 猀椀攀 ⼀ 琀栀甀 ഊsie in ein S?cklein / und pre? / thu es in ein ਀猀愀甀戀攀爀猀 䜀攀猀挀栀椀爀爀 ⼀ 甀渀搀 猀攀琀稀 愀甀昀 䬀漀氀攀渀 ⼀ 甀渀搀 氀愀㼀 ഊsieden. Thu die Quitten / die du klein und d?nn ਀最攀猀挀栀渀椀琀琀攀渀 栀愀猀琀 ⼀ 椀渀 搀攀洀 匀愀昀琀 ⼀ 甀渀搀 氀愀㼀 ഊmiteinander sieden / und nim ein saubern h?ltzern ਀䰀㼀昀昀攀氀 ⼀ 稀攀爀爀㼀爀 搀椀攀 儀甀椀琀琀攀渀 搀愀爀洀椀琀 ⼀ 戀椀㼀 猀椀攀 搀椀挀欀 ഊwerden. Und wenns schier eiugesotten ist/ so thu ਀攀椀渀 眀攀琀猀猀攀渀 娀甀挀欀攀爀 ⼀ 搀攀爀 最攀氀㼀甀琀攀爀琀 椀猀琀 ⼀ 搀愀爀攀椀渀 ⼀ ഊla? sieden / bi? wohl dick wirt / thu es in ein ਀猀愀甀戀攀爀攀 匀挀栀愀挀栀琀攀氀⸀ 唀渀搀 愀氀猀漀 洀愀挀栀琀 洀愀渀 搀椀攀 ഊgebrockte Latwerge. ਀ഊRanvaig ਀ഊ ਀䔀搀椀琀攀搀 戀礀 䴀愀爀欀 匀⸀ 䠀愀爀爀椀猀ऀ昀爀甀椀琀ⴀ焀甀椀渀挀攀猀ⴀ洀猀最ऀ倀愀最攀 㐀㠀 漀昀 㐀㠀ഊ ਊ