Ingredients
6 pounds of quinces
4 pounds of granulated sugar
3 1/2 pounds granulated sugar
2 tablespoonfuls of water
Directions
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.
Notes
The recipe in this entry was first published in "The Italian Cook Book, The Art of Eating Well, Practical Recipes of the Italian Cuisine, Pastries, Sweets, Frozen Delicacies and Syrups," compiled by Mrs. Maria Gentile (New York, Italian Book Co., 1919). For the complete copyright-free text visit www.archive.org. From Wikipedia, the free encyclopedia.
Cotognata Origins Place of Origin, Spain, Portugal and Italy. The quince paste (dulce de membrillo or carne de membrillo in Spanish , marmelada in Portuguese , codonyat in Catalan ) is a dessert made with quince. It is a gelatinous paste, soda, sweet and reddish made with quince, with the addition of sugar and water and cooked over low heat. Origin of Spanish , Portuguese and Italian (here exported when the south of the country was ruled by the kingdom of Aragon ), is widespread in Latin America ( Argentina , Chile , Mexico, Uruguay ) and in Israel . Photo: Wikipedia. |
