Take a gallon of flour, a pound and a half of butter, six eggs, thirty quinces, three pound of sugar, half an ounce of cinamon, half an ounce of ginger, half an ounce of cloves, and some rose-water, make them in a Pye or Tart, and being baked stew on double refined sugar.
[ Otherways.]
Bake these Quinces raw, slic’t very thin, with beaten cinamon, and the same quantity of sugar, as before, either in tart, patty-pan, dish, or in cold butter-paste, sometimes
mix them with wardens, pears or pipins, and some minced citron.
[ To make a Quince Pye otherways.]
Take Quinces and preserve them, being first coared and pared, then make a sirrup of fine sugar and spring water, take as much as the quinces weigh, and to every pound of sugar a pint of fair water, make your sirrup in a preserving pan; being scumm’d and boil’d to sirrup, put in the quinces, boil them up till they be well coloured, & being cold, bake them in pyes whole or in halves, in a round tart, dish, or patty-pan with a cut cover, or in quarters; being baked put in the same sirrup, but before you bake them, put in more fine sugar, and leave the sirrups to put in afterwards, then ice it.
Thus you may do of any curnel’d fruits, as wardens, pippins pears, pearmains, green quodlings, or any good apples, in laid tarts, or cuts.
[ To make a slic’t Tart of Quinces, Wardens, Pears, Pippins, in slices raw of divers Compounds.]
The foresaid fruits being finely pared, and slic’t in very thine slices; season them with beaten cinamon, and candied citron minced, candied orange, or both, or raw orange peel, raw lemon peel, fennil-seed, or caraway-seed or without any of these compounds or spices, but the fruits alone one amongst the other; put to ten pippins six quinces, six wardens, eight pears, and two pound of sugar; close it up, bake it; and ice it as the former tarts.
Thus you may also bake it in patty-pan, or dish, with cold butter paste.