Quince Cake Recipe

(Cotognata)

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.