2020, A Good Quince Year at Parsonage Cottage Kitchen

I had to harvest the quince a little earlier than I would have liked because high winds and heavy rain were forecast - quince bruise very easily so I didn't want them to fall from the tree under such a vicious assault.    Much better to harvest them gently then let them ripen in the house.

I have given away six large carrier bags of them, but I still have all of these in store.   These are stacked in the outer porch, where it is fairly cool, others are ripening in the kitchen.   The riper they become, the more the wonderful scent of quince develops, which is an added benefit.

I have made a couple more batches of quince marmalade, but there we can only eat so much marmalade in a year.   I also add them to crumbles and fruit pies, they add a delicious extra dimension.    The favourite mix at the moment is a combination of apple, quince and windfall pears.  

Ordinarily I cook fruit in very little water, however one of my old recipe books suggested using more water and, when the fruit is cooked, drain the water off and retain it as a drink.   It sounds strange, but it is surprisingly delicious.

Just as apples are used in baking cakes, so can you use quince.   My most recent cake bake was quince and ginger, a particularly nice combination.

We are still harvesting our own tomatoes, lots of them.   Roast tomatoes with roughly chopped onion, slice in some quince, drizzle the whole with olive oil and add black pepper.   I normally serve this dish with bruschetta.    I must admit that I will be quite sorry to move on to the heavier food of autumn, but then again it is nice to eat seasonally and the leeks are ready to harvest, which makes me think of soup, so perhaps it's not all bad.

It is yellow in colour, as if it wore a daffodil tunic

and it smells like musk, a penetrating smell.

(Taken from the Jane Grigson Fruit book of 1982) 

 

Quince Marmalet - early 18th Century Recipe

One of the quince trees has been exceptionally prolific this year, which is marvellous.    Lots of quinces to play around with.     I love experimental cooking - trying out old recipes.     I decided to make a batch of Quince Marmalet to an early 18th century recipe which can be found in Florence White's 'Good Things in England'.

Lots of people seem to struggle to peel and cut quinces, I'm not quite sure why that is.   Yes, they are much harder than a pear or an apple, but no tougher to handle than a swede.   I peel them with my usual vegetable peeler, slice them up with my regular knives.    They do discolour very quickly, so have a bowl of water and lemon juice handy to drop them in.

I made my marmalet quite chunky - see the first photograph.   One of the most magical things about quinces is the way they turn such a beautiful rich red colour, if you cook them for long enough.

For each pound of quinces you will require one pound of sugar and one pint of water, plus a little brandy.    I also added some finely grated ginger root but that is optional.

Wipe the fuzz off the quinces, peel and cut into quarters, throw them into cold water.  Put the peelings and cores into cold water and boil them till tender.  Strain off the liquid - and retain it!   When it is cold put the peeled quinces into it, weighing one pound of fruit and one pound of sugar to a pint of water, add extra if necessary.   Boil them all together until tender keeping them close covered.  'Beat them until they be of a right thickness.'

Pour it into warm sterilised pots, cover and label.

I let mine cook for about three hours on a fairly low heat, just giving it a stir now and then to check that nothing was sticking to the bottom of the pan.

That first pot has gone down remarkably quickly so I think we can call that a success.

Back soon with lots more quince recipes.

Alaskan Whale Stew & Other Delights

Alaska Whale Stew     (Serves 347,161)

1 x 52 ton blue whale
948 lbs tinned tomatoes
7326 lbs potatoes
2276 lbs carrots
104 lbs sat
52 gallons tabasco hot sauce
1896 lbs onions
927 lbs celery
76 lbs black pepper

Place whale in pot with tomatoes.   Cook at 300 degrees (gas mark 2) for four hours.

Add potatoes, carrots, salt, hot sauce, onions, celery and black pepper and simmer for 36 hours.

If you care for hare in your stew add a 2 pound rabbit.

Anonymous     Recipe taken from "Recipes from the Rectory & The Rest"   -  circa 1970's/80's sold in aid of a church roof restoration project.    Apparently every couple getting married in the parish was presented with a copy of the book (the rest of the recipes are all very standard).



Perhaps slightly more palatable:


Paradise Pudding (1830)

If you'd have a good pudding
Pray mind what your're taught
Take two pennyworth of eggs
When they are twelve for a groat.

Take of that summer fruit
Which Eve once did cozen
Well pared and well grated
At least half a dozen.

Six ounces of bread
Let your maids eat the crust
The crumbs must be grated
As fine as small dust.

Six ounces of currants
But pray pick them clean
Lest they grate in your teeth
You know what I mean.

And if you've a mind
To be clever and handy
Put in good lemon rind
And a large glass of brandy.

Six ounces of sugar
Won't make it too sweet
With some salt and some nutmeg
To make it complete.

Three hours let it boil
Without peeps or flutter
And then serve it up
With some good melted butter.

Adam tasted the pudding
T'was wondrous nice
So Eve cut her husband another large slice.

Taken from Recipes from Wrawby, a Lindsey (Lincs) Federation of WI's book, 1937.



Batchelor's Nightcap

Take one bottle of whisky.  Remove cork.   Pour contents into cut glass tumbler.  Half fill.   Add water to taste and consume immediately!

This one was taken from 'Hunting Cook' compiled by Rosemary Eustace.