Kotonjata (Christmas Candy) Recipe

Ingredients

13 large quince
2 lemons
2 cup water
1 sugar
1 cup lemon juice, strained


Directions

Select desired number of even colored (not spotted)
quince. I use 13 large quince. Wash and peel as you
would an apple. Use a shredder and grate on largest
holes. Place all meat in a heavy pot with juice of 2
lemons and 2 cups of water. Cook over lowest flame
for at least an hour or an hour and a half. Test to
see if quince is soft. Remove from fire. Measure the
cooked quince by cup and return to pot. Add equal
number of quince and sugar in the same pot. Stir well
until blended. Cook on medium heat, watching carefully
that it doesn't scorch. Reduce heat to lowest setting
for an hour, stirring frequently. After first half
hour add 1 cup strained lemon juice. Test quince by
placing a teaspoonful on a small plate. If it doesn't
run, it's ready to pour on platters or in Pyrex
bakiing dish about 1/4 inch thick. Let dry for 3
days, turning frequently. Cut in smaller pieces to
help turn easier. When hardened, wrap and refrigerate
until used.

Source: Anka Prkacin "Our Favorite Recipes" St.
Anthony Croatian Catholic Church Typed for you by
Karen Mintzias


Servings: 1 batch

 

 

Kotonjata (Christmas Candy) Recipe brought to you by Recipe Ideas


Categories: Candy; Christmas; Holiday


The History of Recipes

Food historians have traced the existence of recipes far back into history, in fact as far back as the ancient Egyptians, and possibly even further. Interesting though that maybe, mostly, these early cook books were just simple hieroglyphic or cunieform instructions for meal preparation.

Fascinatingly, the oldest recipe discovered so far, according to experts in ancient history is a collection of stone tablets in ancient Sumerian which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel blissful and exhilarated.

Progressing into The time of the roman empire around 25BC a man called Apicius assembled a number of documents detailing recipes prepared by wealthy roman citizens. In his publication, he recounts how the roman meals were divided into hors d`oeuvres, main meal and dessert, something that is very familiar to us today. Aspicius also tells us how the Romans made use of a wide range of aromatic flavours, including some that we all recognise like basil, rue and parsley.

Over the following few centuries, the powerful families of Wesstern Europe competed to lay on the most extravagent banquests, and because of this chefs and their collection of recipes could command a high salary. Even so, it wasn`t until the 19th century that haute cuisine and recipe publications became really popular. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated the best years of their lives to assembling, trying out, and recording recipes to help cooks of their time.

By the arrival of the twentieth century, recipe books are highly popular as a result of higher levels of literacy, increased leisure time and a general increase in wealth.

The introduction of television brought us TV cooks and the demand for the spin-off recipe books.

Which pretty much brings us to the present day and the invention of computers and the internet, permitting everybody to search through massive numbers of recipes just like those on our site.

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We hope you enjoy this Kotonjata (Christmas Candy) recipe.

 


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