Quince Cake
A historical recipe from The Italian Cook Book The Art of Eating Well, by Maria Gentile (1919).
A historical recipe
The Italian Cook Book The Art of Eating Well; Practical Recipes of the Italian Cuisine, Pastries, Sweets, Frozen Delicacies, and Syrups, by Maria Gentile (1919). Project Gutenberg eBook #24407.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From The Italian Cook Book The Art of Eating Well, by Maria Gentile (1919). Digitised by Project Gutenberg, eBook #24407 (https://www.gutenberg.org/ebooks/24407). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
Italy. Associated with Italy by the book is about Italian cookery (Cooking, Italian); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
- six pounds of quinces
- four pounds of granulated sugar
- two tablespoonfuls of water
Method
- The ingredients are about six pounds of quinces and four pounds of granulated sugar.
- Put on the fire the apples covered with water, and when they begin to crack remove them, skin and scrape to put together all the pulp.
- Rub the latter through a sieve.
- Put back the pulp on the fire with the sugar and stir continually in order that it may not attack to the bottom of the kettle.
- It will be enough to boil for seven or eight minutes and remove when it begins to form pieces when lifted with the ladle.
- Now in order to prepare the quince-cake spread it on a board to the thickness of about a silver dollar and dry it in the sun covered with cheese cloth to keep away the flies.
- When it is dry cut it in the form of chocolate tablets and remove each piece from the board passing the blade of a knife underneath.
- If it is wished to make it crisp, melt about three and a half pounds of granulated sugar with two tablespoonfuls of water and when the sugar has boiled enough to "make the thread" smear every one of the little quince cakes with it.
- If the sugar becomes too hard during the operation put it back on the fire with a little water and make it boil again.
- When the sugar is dry on one side and on the edge, smear the other side.