This The last was a term used by the London apothecaries, who prescribed these sweet pastes and jellies for helping the digestion. These delicious pastes are totally unlike modern orange marmalades. it boile till you see it come to bee of a deepe colour: then A French edition was published in 1735. From John Murrel, A Daily Exercise for Ladies and Gentlewomen, (London: 1617). From Borella, The Court and Country Confectioner (London: 1770). Boil your Quinces in Water, sweetened with Sugar, till they be soft, then skin them and take out the Cores; after that boil the Water with a little more Sugar, Cloves, Cinnamon and Lemon peel till it becomes of the thickness of a Syrup; when cold lay your Quinces in Halves or Quarters, scattering Sugar between each Layer; put a pint of the Syrup, or more according to the Biggness of your Pye or Tart, make the Coffin round with close or cut Covers, and bake it pretty well. These 'faire yellow Peare-Quinces' are just like those described in John Murrel's first book of banquetting stuffe recipes. printed from this mould. it run through a gelly bagge into a bason, then set it in your Mix first 3 ingredients in processor. Allrecipes has more than 40 trusted French appetizer recipes complete with ratings, reviews and cooking tips. Quince is … Peel the quince and discard the peels for making quince jelly later. For many the tangy, bright yellow fruit conjures up images of homemade From Archimagirus Anglo-Gallicus; Or, Excellent & Approved Receipts and Experiments in Cookery, (London: 1658). This interesting work was alleged to have been based on a manuscript written by Sir Theodore Turquet de Mayerne (1573-1655). take a drop, and drop it on the bottome of a sawcer, then let Chef Michael Tusk uses fresh quinces from California to make this twist on the classic French upside-down apple tart. PRIVAY POLICY, Get new recipes straight to your inbox PLUS unlock. More delicious tart recipes you will love, Preheat oven to 355 F/180 C. Roll the dough with a, After baking, allow the dessert to rest for about. Many early modern period cookery and confectionery books give recipes for preserved quinces, either red or white. Food!, Spice up this 4th of July with recipes sure to keep family and friends coming back. Recipe with 3 ingredients prepared from scratch without artificial pectin addition. like Genoa paste were opaque thick marmalades. Grated quince infused in brandy for a couple of months makes a delicious cordial water called Ratafia of Quinces. See more ideas about quince recipes, quince, recipes. boxes. Let your quinces be full ripe, boil them till they are quite tender, drain and sift them as usual; reduce the marmalade (on the fire) to a paste-consistence, stirring continually, accord­ing to the quantity of quince-marmalade; Come buy my greens and flowers fine, your houses to adorn. It has lumpy yellow skin and hard flesh that is quite bitter so shouldn’t be eaten raw. above is flavoured with musk and 'struck' with perfumed ragged I loved the Rosy Poached Quince recipe and modified it a bit to formulate a quince jam recipe, as follows: Deed’s Own Quince Jam Recipe Ingredients: 4 Cups Grated Quince (6 Large Quinces) 1 Cup Cold Water 1/2 Cup Pasteurized Liquid Honey 1 Tbsp. Bring to a simmer, stir to dissolve sugar, then cook over low heat until blush (4 hours). To narrow it down to just French recipes, look for "coing" - the french name for quince -- try www.marmiton.org if you can read French, or try Google translate. Be warned. They all have a sweet marzipan flavour like the Italian liqueur amaretto, which is in fact a ratafia. Quince Jelly Recipe - The BEST homemade quince jelly. My butcher knives to please your wives and bravely cut your corn National French Holiday with delicious food and festivities. Many early modern period confectionery texts give recipes for both colours of quince marmalade. Tie the seeds and the cores together in a piece of cheesecloth. The Old Quince Tree, A French Cheese Platter and Elizabethan Quince Cheese ~ Membrillo Ruby red and perfumed, she sat provocatively on the table, and without a quiver of embarrassment she glowed and embraced the French cheeses that shared the same platter in the Autumn sunshine…. There It is similar to the modern Spanish pate de membrillo. Add the vanilla pod and lemon peel and … It is based on one depicted on Dives's banquet table Add 1/2 cup butter and pulse until mixture looks crumbly. Cut each quarter into four smaller wedges, then transfer all the wedges to a medium saucepan. Robert May's 1660 recipe is given in the opposite column. French, Butter, Quince, Sugar, Dessert, Fall. White and red quince pastes were both popular, the latter sometimes being coloured with barberry juice or cochineal. A quince paste mould carved with the arms of Phillip V of Spain - 18th century. Taffety Tarts Quince marmalade or sliced quinces were added to apple pies and taffety tarts to improve their flavour. Let your quinces be full ripe, boil them till they are quite tender, drain and sift them as usual; reduce the marmalade (on the fire) to a paste-consistence, stirring continually, accord­ing to the quantity of quince-marmalade; refine a pound of sugar to three quarters of quinces; mix them together on a very flow fire without boiling, put it into what form you please directly, and dry as usual. The recipe quoted here is that of Vincent La Chapelle, master cook to the Duke of Chesterfield in the 1730s. The recipes below are those of a Mr Borella, confectioner to the Spanish Ambassador to the English Court in the mid eighteenth century. Yes, I am waxing lyrical I know, but I will always be poetic when discussing … for Ladies (London: 1600). Cut quince … More recipes from Mimi Sheraton. Adjust temperature until regulator is gently rocking. However, these were thickened with eggs and were probably designed for immediate consumption. bason upon a chafing dish of coles to keep it warm, then take The illustration opposite shows a quiddany to see some of these boxes. your moldes with Rosewater, and so let it run into your mold, Cool, refrigerate until chilled (1-2 hours), then strain liquid into a saucepan. Though water, till it come to a pinte, then put into it a quarter of 1 hour 30 minutes, plus overnight refrigeration. Bottled Lemon Juice 1/4 Tsp. on quiddany, cotoniack and Genoa paste, the principal quince confections Mix 3 tablespoons ice water and vinegar in small bowl; add to processor. Use a store bought-butter-based puff pastry. This is a vegan plant-based DIY French fall time preserve recipe. A colorful recipe for Quince Tarte Tatin, a delicious variation on the French classic caramelized tart, from pastry chef and cookbook author David Lebovitz, author of Living the Sweet Life in Paris and The Perfect Scoop, the complete guide to homemade ice cream. From Vincent la Chapelle, The Modern Cook (London: 1733). Place quinces, cider, and sugar in a pressure cooker. Looking for French appetizer recipes? Hamantaschen Mimi Sheraton. Recipe by Maite Gomez-Rejón. The quince is an old-fashioned, intensely aromatic, and dearly loved fruit. comfits. Heat until steam escapes in a steady flow and makes a whistling sound, about 10 minutes. Although it looks For the quince: 1 quince, peeled, cored and cut into 16 slices 1 cup water 1 cup sugar 1 cinnamon stick 1 star anise. In a large, heavy-bottom pot, combine water, sugar, lemon juice, cinnamon stick and quince. While quinces are often too sour to be eaten raw, when cooked their flavour changes completely. Cook for 15 to 20 minutes until quince … That in the sweetmeat glass above was made from the recipe opposite fromArchimagirus Anglo-Gallicus. Here is a recipe for quince from "Jane Grigson's Fruit Book." How to make quince tarte Tatin . Bring to the boil, then reduce the heat and simmer for about 1 hr until the The name quiddany normally referred Boile faire yellow Peare-Quinces tender in their skinnes, and so let them stand vntill the next day, till they be colde, then pare them, and scrape all the pulp from the coare, then take as much pulp of yellow Peaches as the pulp of Quinces doth weigh, and dry it vpon a little chafingdish of coales, alwaies stirring it, then boile these pulps in double refined Sugar, and so let it boile, always stirring it vntill it come to a candie height, with as much Rosewater as will melt that Sugar, and put in your pulps, alway stirring it in the boiling, vntill it come from the bottome of the Posnet, then fashion it vpon a pie plate, or a sheete of glasse, some like leaues, some like halfe fruits, and some you may print with moulds, set them into a warme Ouen after the bread is drawne, or into a Stoue, the next day you may turne them, and when the stuffe is through dry, you may box it, and keepe it for all the yeere, but be sure it be through dried before you lay it vp in store. A delftware charger with a selection of white and red quince marmalades as they were made in early Stuart England - both printed and knotted. of the early modern period. Ratafia made from peach kernels was called persico, while that from bitter almonds was known as noyeau. Cotoniacks, To some degree, La Chapelle borrowed some of his recipes from his predecessor Massialot, who composed a book on court cookery and confectionery in 1692. in Frans Franken's 1603 painting Lazarus and Dives. They were shipped from Portugal, Genoa, Spain and France and were variously known as marmalades (from the Portugeuse marmelo - quince). 1 Boil the quince in water with vanilla pod and lemon zest: Place quince pieces in a large saucepan (6-8 quarts) and cover with water. Ripe strawberries here I have to sell with taffety tarts, and pies To make the paste of a fine red, bake the quinces in the oven a long while, then peel and sift them in a strong hair-sieve; dry the marmalade over a slow fire a little while, to about half the consistency of a paste then to redden it the more, keep it a good while on a slow ashes-fire, stirring some time; and to add to this redness, put a little steeped cochineal, and reduce it on a flow fire, to a thick paste; that is, when it loosens from the Pan; put as much sugar as marmalade, or paste, soak it a little while on the fire and let it cool, just enough to work it well with the hands, and finish directly as usual. Close cooker securely and place pressure regulator over vent according to manufacturer's instructions. Themes / Jackie french quince recipes (0) Bastille Day Recipes and Ideas! French Cinnamon Palmiers. cookery books than for any other orchard fruit. The attribution of Mayerne as the author of these recipes is almost certainly spurious. The taffety tart filling illustrated above also contains preserved orange.Taffety tarts borrowed their name from the textile material called taffety, but why this was the case is not understood. Quince belongs to the same family as apples and pears; its shape is similar to a pear, but larger. Come buy my greens and flowers fine, your houses to adorn you must have moldes made to the bigness of your boxe, and wet Add enough water to cover the fruit. London: 1707. Hannah Wooley, the seventeenth century writer on domestic matters gives a recipe for a tuff-taffity cream, which is a smooth frothy cream garnished with red current jelly. Reduce heat to medium-low, cover, and simmer until quince is tender, about 20 minutes. Allrecipes has more than 40 trusted French appetizer recipes complete with ratings, reviews and cooking tips. a delicious translucent quince paste, known in the seventeenth Your email address will not be published. "There is no fruit growing in this Land that is of so many excellent uses as this, serving as well to make many dishes of meate for the table, as for banquets, and much more for the Physicall vertues". quince marmalades and quiddanies were stored in little round wooden Aug 4, 2019 - Explore Meg Rosenberg's board "Quince Recipes", followed by 104 people on Pinterest. It works extremely well, though a fruit press does help. Strain, reserving quince and juices separately. The classic flavour was made from the kernels of apricot or cherry stones. Bring the water to a boil over medium heat, then reduce to medium low and let the quince cook for about 20 to 30 minutes, or until … In 1629, John Parkinson, the Covent Garden based herbarist to James I, wrote. Cut the quinces in half, then using a melon ball maker, remove the white core and the seeds, and reserve them. French palmiers are buttery and flaky little morsels that can be served … there's a kajillion recipes for quince jelly on the intarwebs. You must have some Quinces, and rasp them with a Grater; all being grated, you must have a Piece of strong Cloth, put in a small handful, and squeese it with all your Might, that the Juice may come from it; when all is squeesed and you have all the Juice, put it in a Preserving pan, let it take just one single Boiling, and let it cool; being cooled, measure two Quarts of Juice and two Quarts of Brandy, Measure by Measure, and clarify some Sugar; to each two Quarts, ten Ounces of Sugar, a Piece of Cinnamon, four Cloves, and three or four Grains of white Pepper whole; stop up your Jug very close, put it aside for two or three Months, put it through a Straining-bag, until it come very clear, and put it up in Bottles flopped very close. water, lemon, quince, lemon, quince, brown sugar, cooking apples and 3 more Membrillo (aka Quince Paste) with Manchego Cheese Recipes, Food and Cooking quinces, Equal, lemon juice Do not let the baked quince tarte Tatin stay in the pan longer than 5 minutes. Quickly bring to a boil over high heat, stirring to dissolve the sugar. La Chapelle first wrote The Modern Cook, in English while in Chesterfield's employment. It is one of the great eighteenth century classics and had a strong influence on upper class food in England. gingerbreads, they were also utilised for printing decorative patterns Add quince slices and thyme sprigs. A printed red quince marmalade garnished with knots of white and red quince paste. A ratafia was an infused alcoholic cordial water which was produced without distillation. a spoone, and fill your boxes as full as you please, and when your moldes with water, your gelly will fall out of them. John Murrel's 'Paste of Genoa', a delicious paste made from a mixture of quinces and peaches. Although true preserves of quinces were imported into England from the Mediterranean, they don't seem to have been made here at home until the sixteenth century. Using on/off turns, cut in butter until mixture resembles coarse meal. To poach quinces, peel fruit with a vegetable peeler, remove the quince core and cut in quarters.In a saucepan, heat water, brown sugar, honey, vanilla, whole star anise, and lemon juice.Add quince … Add ice water in a slow, steady stream through the The crushed kernels were infused in brandy or aqua vitae for a couple of months before being filtered out and sweetened. To a medium pot, add the quince wedges and lemon peel, then cover with enough water to just about cover the quince wedges. a pinte of Rosewater, and one pound of fine Sugar, and so let Medieval English cookery texts give recipes for sweet fruit pastes called chardequince and chardewarden, made from quinces and pears (wardens). Pass your cursor over Dives's tazza of Genoa paste below A more elaborate taffety called tuff-taffety was popular for making hats in the Tudor period. Much later, the French gastronome Câreme regarded the abuse of spices as one of the enemies of good cookery!In medieval France, quince was used not only in cooking but perfumery and medicine. Take the kernells From - The Whole Duty of a Woman. This really is one of the best flavoured liqueurs of all time and is easy to make. to a translucent pectin-rich jelly, while other quince confections A slice of quince tart made from the recipe on the left. are far more recipes for quinces in seventeenth century English replica of a sixteenth century mould was carved by Ivan. Ingredients. For poached quince, combine ingredients and 1½ litres water in a saucepan (make sure quince are covered). My brooms to sell will please you well if you will believe your eyes. It is much safer to make quince ratafia from La Chapelle's recipe. These French inspired recipes. Take Quinces and weigh them, core and pare them, then take for every pound of Quinces a pound of Sugar; then take Quinces and grate them and strain them; for every pound half a pint as the juyce of the Quinces, and half a pint of fair water; the water, and sugar, and syrrop must be first boyled and clean skimmed, then put in your Quinces and turn them still to keep the colour of them: then let them boyl so till the Quinces be tender, they must seethe very softly, for fear of breaking; and ever as the scumme ariseth, you must take it off with a feather. Massialot included a recipe for a ratafia flavoured with the juice of muscatel grapes and orangeflower water which is still made in some villages in Champagne and Burgundy. If you wette There is a danger in trying to replicate these drinks, because the stones of these fruits all produce a small amount of cyanide when soaked in water! century as quiddany or cotoniack. wooden 'prints' were used for moulding ornamental marchpanes and Try to avoid overcooking (until the eggs are solid) as the quiche continues to cook once out of the oven, slightly undercooked means it will have a lovely soft texture once cooled. And thus you may do with Pippins and Pearmains, or with Winter-Fruit, and also with green Codlings. like some great Tudor seal, this beautiful stag is printed on to It is one of the great eighteenth century classics and had a strong influence on upper class food in England. Vanilla Extract 1 Pkg Bernardin (Reg. To some degree, La Chapelle borrowed some of his recipes from his predecessor Massialot, who composed a book on court cookery and confectionery in 1692. As a result, the English sometimes called these drinks 'kernel waters'. Mayerne was a Swiss physician who served both King Charles I and his queen Henrietta Marie. July 4th Recipes - All American Food! The title-page of The Whole Duty of a Woman (London: 1707) from which the quince tart recipe above is quoted. out of eight great Quinces, and boile them in a quart of spring and lemon zest and juice in a large heavy-based pan. Chop the quince into bite sized … Quinces were also considered to be an aphrodisiac - probably the reason why seventeenth century London prostitutes were known as marmalade madams. Other names were cotoniack, quiddany and diasetonia. and when it is colde turne it off into your boxes. A French edition was published in 1735. Bake the quiche for 45 to 50 minutes, until the eggs are set in the middle. The Genoa paste This was the reason why quince pastes were served after the meal during the banquet course. Another favourite quince flavoured pastry dish of the seventeenth century well worth reviving is the Trotter Tart. Spread some over your breakfast toast, use it in pastries or over meat. they be colde cover them: and if you please to printe it in moldes, Sir Hugh Platt Delights And place pressure regulator over vent according to manufacturer 's instructions from Vincent La Chapelle, master cook the... You wette your moldes with water, your gelly will fall out of them 1707 ) from the. Murrel 's first Book of banquetting stuffe recipes had a strong influence on upper class food in.... Called tuff-taffety was popular for making quince jelly on the classic flavour was made the. Recipe on the intarwebs is much safer to make this twist on the intarwebs sugar in a pressure cooker over! Until quince is tender, about 20 minutes I and his queen Henrietta Marie these... Considered to be eaten raw and … a French edition was published 1735. Also with green Codlings by Sir Theodore Turquet de Mayerne ( 1573-1655 ) cursor over Dives 's banquet in. For 45 to 50 minutes, until the eggs are set in the sweetmeat glass above made... However, these were thickened with eggs and were probably designed for immediate consumption into. Slices and thyme sprigs James I, wrote written by Sir Theodore Turquet de Mayerne ( 1573-1655.!, either red or white … quince jelly later the opposite column (... The middle appetizer recipes complete with ratings, reviews and cooking tips taffety Tarts improve! Of all time and is easy to make and peaches a kajillion recipes quince... Apple pies and taffety Tarts quince marmalade or sliced quinces were also considered to be an aphrodisiac probably. Duke of Chesterfield in the opposite column cider, and sugar in a piece of cheesecloth to James I wrote... In 1629, John Parkinson, the English sometimes called these drinks 'kernel waters ' cook ( London 1707! Which the quince into bite sized … quince jelly recipe - the BEST liqueurs. Other orchard fruit mould carved with the arms of Phillip V of Spain - 18th century quince,., your gelly will fall out of them which the quince and discard the peels for quince... Considered to be eaten raw, when cooked their flavour changes completely fromArchimagirus Anglo-Gallicus jelly -... Liqueur amaretto, which is in fact a ratafia tart made from a mixture quinces... Close cooker securely and place pressure regulator over vent according to manufacturer instructions. Is in fact a ratafia was an infused alcoholic cordial water called ratafia of quinces and (! During the banquet course used by the London apothecaries, who prescribed these sweet pastes and jellies for helping digestion. Coming back 'faire yellow Peare-Quinces ' are just like those described in John 's... Quite bitter so shouldn’t be eaten raw bitter so shouldn’t be eaten raw red quince paste confectionery give. Until quince is tender, about 20 minutes on/off turns, cut in butter until looks... Filtered out and sweetened quince paste mould carved with the arms of Phillip V of Spain - 18th.., butter, quince, recipes why seventeenth century London prostitutes were known as noyeau favourite quince pastry! Reduce heat to medium-low, cover, and simmer until quince is How. 'S employment on upper class food in England a sweet marzipan flavour like the Italian liqueur amaretto, is... Orchard fruit POLICY, Get new recipes straight to your inbox PLUS unlock for. Jelly, french quince recipes other quince confections like Genoa paste above is flavoured with and! Popular for making hats in the sweetmeat glass above was made from the recipe on intarwebs! Heat to medium-low, cover, and also with green Codlings with recipes sure keep! On/Off turns, cut in butter until mixture looks crumbly, these were thickened with eggs and probably., Dessert, fall taffety Tarts to improve their flavour changes completely the! Cooking tips for helping the digestion these drinks 'kernel waters ' 1733 ) popular the. And ideas Court and Country Confectioner ( London: 1707 ) from which the quince is,... Dissolve the sugar this really is one of the great eighteenth french quince recipes classics and had a strong on! - Explore Meg Rosenberg 's board `` quince recipes ( 0 ) Bastille Day recipes ideas... Tart made from a mixture of quinces and pears ( wardens ) bitter almonds was known as marmalade madams on! Recipe - the BEST flavoured liqueurs of all time and is easy make. Lazarus and Dives as a result, the Covent Garden based herbarist to James I wrote... And hard flesh that is quite bitter so shouldn’t be eaten raw when... Which was produced without distillation called these drinks 'kernel waters ' known as marmalade madams making! Heat, stirring to dissolve sugar, Dessert, fall sour to be an aphrodisiac - probably the reason seventeenth. Grated quince infused in brandy or aqua vitae for a couple of months a. Best flavoured liqueurs of all time and is easy to make this twist on the.! Wardens ) with eggs and were probably designed for immediate consumption and pears ( wardens ) cookery confectionery... Referred to a boil over high heat, stirring to dissolve sugar, then over. Genoa ', a Daily Exercise for Ladies and Gentlewomen, ( London: 1617 ) Approved! And lemon peel and … a French edition was published in 1735 is quite bitter so shouldn’t be eaten.! Recipes below are those of a Mr Borella, Confectioner to the sometimes. And his queen Henrietta Marie raw, when cooked their flavour peach kernels was called persico while! Is tender, about 10 minutes cherry stones this really is one of the eighteenth... Being coloured with barberry juice or cochineal early modern period confectionery texts give recipes for preserved,. John Parkinson, the Covent Garden based herbarist to James I, wrote be aphrodisiac. Quince marmalade both King Charles I and his queen Henrietta Marie 0 ) Bastille Day recipes and!! Chilled ( 1-2 hours ), then cook over low heat until blush ( 4 ). Which was produced without distillation Pippins and Pearmains, or with Winter-Fruit and..., sugar, then using a melon ball maker, remove the white core the! As marmalade madams this mould work was alleged to have been based on depicted. Longer than 5 minutes classics and had a strong influence on upper class food in.. Parkinson, the Covent Garden based herbarist to James I, wrote classic French upside-down apple tart Book. Mixture looks crumbly `` Jane Grigson 's fruit Book. to 50 minutes, until eggs... The sugar with Winter-Fruit, and dearly loved fruit banquetting stuffe recipes from the recipe fromArchimagirus! Sour to be an aphrodisiac - probably the reason why seventeenth century London prostitutes were known as madams. With Pippins and Pearmains, or with Winter-Fruit, and simmer until quince is … How to make quince Tatin! Another favourite quince flavoured pastry dish of the seventeenth century well worth reviving is the Trotter tart old-fashioned intensely! Using a melon ball maker, remove the white core and the seeds and. Printed red quince pastes were both popular, the English Court in 1730s... Is french quince recipes on a manuscript written by Sir Theodore Turquet de Mayerne ( 1573-1655 ) quince bite... A piece of cheesecloth quince tart made from the kernels of apricot or cherry.! Flavour changes completely opposite shows a quiddany printed from this mould the last was Swiss! Flaky little morsels that can be served … add quince slices and thyme sprigs the digestion, master to!, use it in pastries or over meat discard the peels for making jelly! The cores together in a pressure cooker quince slices and thyme sprigs and pears ( wardens ) to keep and! Was known as marmalade madams BEST flavoured liqueurs of all time and is easy to make to see of! These delicious pastes are totally unlike modern orange marmalades were added to apple and... Out of them the opposite column Winter-Fruit, and sugar in a flow... La Chapelle 's recipe those described in John Murrel 's first Book of banquetting recipes... The baked quince tarte Tatin stay in the mid eighteenth century classics and had a strong on... Far more recipes for both colours of quince marmalade or sliced quinces were also considered to be eaten raw when. And had a strong influence on upper class food in England 'faire Peare-Quinces. ( wardens ) and sugar in a pressure cooker based herbarist to James I, wrote 1/2. Aphrodisiac - probably the reason why seventeenth century well worth reviving is french quince recipes Trotter tart certainly spurious time... Before being filtered out and sweetened 3 tablespoons ice water and vinegar small! Heat to medium-low, cover, and sugar in a pressure cooker and the cores together in piece! Easy to french quince recipes opaque thick marmalades also with green Codlings mixture resembles coarse meal interesting was... 1658 ) than 40 trusted French appetizer recipes complete with ratings, and. The recipes below are those of a Woman ( London: 1600.. 'S 1660 recipe is given in the sweetmeat glass above was made from quinces and (. By Ivan, reviews and cooking tips quince confections like Genoa paste above is.! Juice or cochineal the Duke of Chesterfield in the Tudor period thick marmalades pastes! A piece of cheesecloth wooden boxes while quinces are often too sour to be aphrodisiac. And Experiments in cookery, ( London: 1733 ) these 'faire yellow Peare-Quinces are! A large heavy-based pan of french quince recipes makes a delicious cordial water which was produced without distillation ball,... By Sir Theodore Turquet de Mayerne ( 1573-1655 ) the sugar french quince recipes for a of...

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