CXVIII. Vivanda da fare bon stomacho.
Toy pome codogne e lessale e mondale e pestalle, e toy late de mandole e distempera queste codogne e miti a coxere; quando è cocto mitige specie dolze poche e zucharo assay.
CXVIII. Dish to make a good stomach.
Take apples of quince and boil and peel and paste, and take almond milk and temper these quinces and put to cook; when it is cooked put spices sweet little and sugar enough.
What I did:
3 md quince
1tsp fine spice (could have doubled)
¼ cup sugar
3 cup water +1 cup almond = 1 ½ cup almond milk after blending & straining
Quarter & core quinces, but leave skin on as per original recipe, boil for 10 minutes, let cool then peel and mash. Grind or blend almonds with water and drain for fresh almond milk. Simmer quince goo and almond milk, add sugar and spices. Serve hot or cold, this was a delicious creamy vegan pudding.
CXXXIII. A ffare codogniato bono vantagiato.
Toy le codogne e mondale e lessale in aqua tanto chote che se desfazeno; piglia uno bacino forado o la gratachasa, e gratali tanto fina che tu tragi tuto el buono, e guarda ch’ el non ge vada le granelle dentro el gratato. Salva per 3 iorni al aiere questo gratato inanzi che tu li meti in lo mele, poi per ogni libra de codogni gratati vol essere libre 3 de mele. Fa bolire tanto inseme quanto ch’ el mele sia cocto e spezie fine e se tu la vole per li amaladi, metili a bolire un pocho de zucharo, per libre 3 de chodognato vol essere onze vj de zucharo in cambio de specie. Quando sia choto distendilo suso una tavola bagnata chon l’ aqua frescha, e fala a modo de foie de pasta grosi mancho de mezo dido, e fane a modo de schachi e mitili in uno albarello con spezie e con aloro: zoè quella che non è per i malati vole bolire duo hore presso fino ch’ è cocto sempre menando. Questo chodogniato vole coxendolo senpre esser ben menato con uno baston spachato, etc.
CXXXIII. To make marmalade of quinces good and fantastic.
Take the quinces and peel and put to boil in lots of water and cook until they are come down; take a basin holed or the grater, and grate very fine that you take all that is good, and guard that the seeds don't go into the grated quince. Save for 3 days in the air this grated mix before you put in the the honey, then for each pound of grated quinces you want to have 3 pounds of honey. Bring to a good boil together when the honey is cooked add spices fine and if you want for the mixture, put to boil a little of sugar, for 3 pounds of quince marmalade you want to have 6 ounces of sugar in change of spices. When it is cooked tip it onto a table bathed with fresh water, and make it in the way of sheets of pasta large and just less than half a finger thick, and make in the way of wafers and put in a "albarello" (kitchen salt pot, refers to a specific storage vessel) with spices and with laurel: that it does not go bad you must boil two hours until it is cooked always stirring. This quince marmalade you want to cook always well mixed with a flat wooden stirrer, etc.
What I did:
3 md quince
3 cups honey
2 tsp. fine spice mix
Peel quince, boil for 10 minutes, let cool then grate and refrigerate for 3 days. Boil 1 cup grated quince with 3 cups honey, once boiled add 2 tsp. fine spice. Once well blended and boiled spread on clean (sanitized & rinsed) stone surface- and warn your partner or housemates so they don’t think something strange has spilled on the counter and needs to be cleaned up. When fully cooled cut into shapes, and layer on dried bay/ laurel leaves. I used the called for “little sugar” to roll the super sticky candies to hopefully make them workable and a little more pleasant to handle.