Quittenkuchen

England, 16. Jhd.

• 3 Quitten
• Wein
• 1 TL Zimt
• ½ Tasse Zucker
• ¼ TL Nelken
• 2 TL Rosenwasser

• Quitten schälen, halbieren
• In einer Mischung von ¾ Wein und ¼ Wasser 10 min weich kochen, abgießen
• In die Pastete geben, mit Zucker, Gewürzen und Rosenwasser besprenkeln
• Pastete schließen, Dampflöcher einschneiden, bei 180°C backen

Another to bake Quinces.

Core your Quinces and fair pare them, perboyle them in seething licour, Wine or water, or halfe wine and half water and season them with Sinamon and sugar, and put halfe a dozen Cloves into your Pyes amongst them, and halfe a dozen spoonful of rosewater, put in good of sugar. If you will bake them a slighter waye, you maye put in Muscadell to spare Sugar.

A.W., A Book of Cookrye, 1591; Lady Morwenna, SCA