Zu Schwein oder Ente
Take the apples, and without peeling them, grate them and extract the juice from them, as we said of the quinces; adding a little vinegar, and white wine, and take the clearest part, and for each pound of juice, put eight ounces of sugar, and cook it like the juice of the quinces, with the same spices.
Take three pounds of fine sugar, and two quarts of white vinegar without roses, and a quart of white wine, a little whole cinnamon, and make it boil all together in a new glazed pot until it is cooked, and have the pot covered, so that it cannot exhale, and to know if it is cooked, the sign will be that, in falling, a drop will congeal, so that touching it with your hand does not make it come apart. Serve it cold, and take care that it does not burn. When you cook it, you can add nutmeg, and cloves, and in place of the pot, you can make it in a casserole.
Grate the quince lightly with a grater, without peeling it, and put it inside the woolen cloth, and press it until it has yielded all the juice, and put it in a flask until the thickest part goes to the bottom, and take the clearest part, and put it in a glazed casserole or pot, and for each pound of juice put eight ounces of sugar, and two ounces of vinegar, and one ounce of wine of San Martin, and cook it in the manner that the Royal Sauce is cooked, as described above, with a quarter [ounce] of whole cinnamon, half a nutmeg, and four cloves.
Diego Granado, Libro del Arte de Cozina, 1599; Lady Brighid ni Chiarain (SCA), Stefan's Florilegium