[ To bake Quinces, Wardens, Pears, Pippins, or any Fruits preserved to be baked in pies, Tarts, Patty-pan or Dish.]
Preserve any of the foresaid in white-wine & sugar till
the sirrup grow thick, then take the quinces out of it, and lay them to cool in a dish, then set them into the pye, and prick cloves on the tops with some cinamon, and good store of refined sugar, close them up with a cut cover, and being baked, ice it, and fill it up with the syrrup they were first boiled in.
[ Otherways.]
You may bake them in an earthen pot with some claret-wine and sugar, and keep them for your use.
[ To make a Trotter Pye of Quinces, Wardens, Pears, &c.]
Take them either severally or all together in quarters, or slic’t raw, if in quarters put some whole ones amongst them, if slic’t beaten spices, and a little butter and sugar; take to twelve quinces a pound of sugar, and a quarter of a pound of butter, close it up and bake it, and being bak’t cut it up and mash the fruit to pieces, then put in some cream, and yolks of eggs beaten together, and put it into the Pye, stir all together, and cut the cover into five or six pieces like Lozenges, or three square, and scrape on sugar.
[ To make a Pippin Pye.]
Take thirty good large pippins, pare them very thin, and make the Pye, then put in the pippins, thirty cloves, a quarter of an ounce of whole cinamon, and as much pared and slic’t, a quarter of a pound of orangado, as much of lemon in sucket, and a pound & half of refined sugar, close it up and bake it, it will ask four hours baking, then ice it with butter, sugar, and rose-water.