Posted by: hearttohearthcookery | January 7, 2013
Half a dozen Quinces
To make Quince Cakes
To make Quince Cakes the receipt (recipe) reads: Take…half a dozen Quinces par’d and cor’d. The yellowish quince has a firm exterior and the core of the quince is very hard.
My next scheduled classes are a chocolate workshop in February and a hearth cooking class in March. Visit my website for more information: www.hearttohearthcookery.com
Posted in confectionery, culinary history, food, food history, Food preservation, Hearth cooking classes, Preserving with sugar, Quince, receipts, recipes, Sweetmeats | Tags: confectionery, culinary history, food, food history, Food preservation, foodways, Hearth cooking classes, sweet meats