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To Make Quince Marmalade (Condoignac)
Le Menagier M-50
73
Take quinces and peel them, then cut in
quarters and take out the eye and the seeds, then
cook them in good red wine and then strain
through a strainer: then take honey and boil it
for a long time and skim it, then put your
quinces in it and stir thoroughly, and keep
boiling until the honey is reduced by half; then
throw in powdered hippocras, and stir till cold,
then divide into portions and keep it.
2 lb quince 1c honey
2 c red wine ½ t Duke’s Powder (p. 64)
Peel, core and quarter your quinces. Put
them in a pot with the wine, and simmer until
the quinces are very soft—about an hour.
Strain off the liquid and force the quinces
through a strainer or a potato ricer or
something similar. Add the honey, simmer
gently, stirring if necessary to keep it from
burning (if sufficiently gentle it mostly isn’t)
until the mixture is substantially thicker,
which may take about an hour and a half. Add
Duke’s powder. Let it cool, stirring
occasionally, and put it in a jar.
Sawgeat
Curye on Inglysch p. 135
(Forme of Cury no. 169)
Take sawge; grynde it and temper it vp with
ayren. Take a sausege & kerf hym to gobetes, and
cast it in a possynet, and do þerwiþ grece & frye
it. Whan it is fryed ynowgh, cast þerto sawge with
ayren; make it not to harde. Cast þerto powdour
douce & messe it forth. If it be in ymbre day, take
sauge, buttur, & ayren, and lat stonde wel by þe
sauge, & serue forth.
1 ½ T sage ⅜ lb mild breakfast sausage
4 large eggs 1 t poudre douce (see p. 4)
2 T oil
Mix ground sage into eggs. Heat oil on
high, fry sausage on high 5 minutes until
browned. Turn heat to low, give it a minute or
two to cool, add eggs, fry scrambling for 2
minutes. Remove excess grease; sprinkle
poudre douce on top.
Arbolettys
Two Fifteenth Century p. 20
Take milk, butter and cheese and boil in fere;
then take eyroun and caste thereto; then take
parsley and sage and hack it small, and take
powdered ginger and galingale, and cast it
thereto, and then serve it forth.
¼ lb cheddar cheese ¼ c parsley
½ c milk 2 T sage
⅛ lb butter 1 t ginger
5 eggs 1 t galingale
Cut up cheese, heat milk, melt butter and
cheese in it, stir together, then add beaten
eggs. Chop parsley and sage fine, add along
with the spices, cook until the mixture
thickens, serve.
To Make Pescoddes
A Proper Newe Book of Cookery p. 33
Take marybones and pull the mary hole out
of them, and cutte it in two partes, then season it
with suger, synamon, ginger and a little salte and
make youre paeste as fyne as ye canne, and as
shorte and thyn as ye canne, then frye theym in
swete suette and caste upon them a lyttle
synamon and ginger and so serve them at the
table.
pie crust (for 9" pie) pinch salt
2 oz marrow 2 T lard for frying
2 t sugar cinnamon (to cast on)
¼ t cinnamon ginger (to cast on)
¼ t ginger
Mix up pie crust. Mix marrow (from
marrow bones), sugar, cinnamon, ginger, salt
to a uniform paste. Roll pie crust very thin,
cut into circles about water glass size (2 ¾").
Spread thin layer of marrow mixture across
each round, fold it in half, seal the edges.
Brown it in hot lard. Sprinkle with cinnamon
and ginger and serve it forth.