"Cury" R 18 Connates | ||||||
Original Recipe | ||||||
Take Connes and pare hem. Pyke out thte best and do hem in a pot of erthe. Do herefto whyte gece that he stewe ther inne. And lye hem up with hony clarified and with rawe zolkes and with a lytell almaund mylke and do thereinne powdour fort and Safron. and loke that it be yleesshed. | ||||||
Ingredients | For Powder Fort | Alt. | ||||
2 | whole | quince | ginger | cloves | ||
1 | TBS | butter | cinnamon | mace | ||
0.5 | cup | sugar | cloves | cubeb | ||
2 | yolks | egg | grains of paradise | cinnamon | ||
0.5 | cup | almond milk | cubeb | ginger | ||
pepper | ||||||
Method | ||||||
Connates are quinces (note 1: connat seems to be a kind of marmalade of connes, or quinces, from FR.Coing). I peeled, quartered and cored the quinces. I cooked the quinces in butter, over a low flame (gas) (in a stainless steel saucepan, an earthenware pot would've been better). I used sugar as it was a cooks' guild and there is a honey allergy. Remove the quinces, and add sugar to the liquid, mix until dissolved. Let it cool slightly, then stir in the raw egg yolks to thicken, ensuring that they don't curdle (ie, cook). Return the quinces, and add a bit of almond milk, and spices. Mix. (Yleesshed in hte notes is verb, 'gloss') |
Monday, March 16, 2009
Connates (Quinces)
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