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To make Marmelade of Quinces or
Damsons
Platt no. 31 p. 19
When you have boyled your Quinces or
Damsons sufficiently, straine them; then dry the
pulp in a pan on the fire; and when you see that
there is no water in it, but that it beginneth to be
stiffe, then mix two pound of sugar with three
pound of pulpe; this marmelade will bee white
marmelade; and if you desire to haue it looke with
an high colour: put your sugar and your pulp
together so soone as your pulp is drawne, and let
them both boile together, and so it will look of the
colour of ordinary marmeade, like vnto a stewed
warden; but if you dry your pulp first, it will look
white, and take lesse sugar: you shall know when
it is thick enough, by putting a little into a
sawcer, letting it coole before you box it.
2 ½ lbs quinces 2 c sugar
Peel, core and slice the quinces. Put in pot
with water to cover, bring to a boil and
simmer covered for 40 minutes. Drain off the
water and force the quinces through a strainer.
Combine quince pulp with sugar and heat on
high about 2 minutes until it starts to simmer.
Turn down to medium low and cook for 1 ½
hours stirring almost continually. Towards the
end the mixture will visibly hang together
more; test by putting a bit of it on a cold plate
to see if it gets stiff. Put in a container and let
cool; it will end up solid enough to be cut in
chunks. Refrigerate if you do not intend to eat
it in the next few days. This is a fairly basic
quince paste recipe and tastes rather bland.
(This is the “high color” version, not the
“white marmelade” version.)
Tostee
Curye on Inglysch p. 119
(Form of Cury no. 96)
Take wyne and hony and found it togyder
and skym it clene, and seeþ it long. Do þerto
powdour of gynger, peper and salt. Tost brede
and lay the sewe þerto; kerue pecys of gynger and
flour it þerwith, and messe it forth.
62
½ c wine ⅛ t salt
½ c honey 8 slices toast
¼ t ground ginger ⅓ oz candied ginger
⅛ t pepper
Mix wine and honey, simmer over
moderate heat 20-25 minutes; remove from
heat and mix in powdered ginger, pepper, and
salt. Make toast, spread honey mixture on it
and put slivers of ginger on top.
Gingerbrede
Curye on Inglysch p. 154
(Goud Kokery no. 18) (Good)
To make gingerbrede. Take goode honey &
clarifie it on þe fere, & take fayre paynemayn or
wastel brede & grate it, & caste it into þe
boylenge hony, & stere it well togyder faste with a
sklyse þat it bren not to þe vessell. & þanne take
it doun and put þerin ginger, longe pepper &
saundres, & tempere it vp with þin handes; &
than put hem to a flatt boyste & strawe þeron
suger, & pick þerin clowes rounde aboute by þe
egge and in þe mydes, yf it plece you, &c.
1 c honey ¼ t saunders
1 ½ c breadcrumbs 1 T sugar
1 t ginger 30-40 whole cloves
¼ t long pepper [or 5 t sugar, pinch
powdered cloves]
Bring honey to a boil, simmer two or three
minutes, stir in breadcrumbs with a spatula
until uniformly mixed. Remove from heat, stir
in ginger, pepper, and saunders. (If you can’t
get long pepper, substitute ordinary black
pepper.) When it is cool enough to handle,
knead it to get spices thoroughly mixed. Put it
in a box, cookie tin, or the like, squish it flat
and thin, sprinkle with sugar and stick cloves
ornamentally over the surface. Leave it to let
the clove flavor sink in; do not eat the cloves.
An alternative way of doing it is to roll
into small balls, roll in sugar mixed with a
pinch of cloves; we like to flatten them a little
to avoid confusion with hais (p. 117). This is
suitable if you are making them today and
eating them tomorrow.