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
Academics have tracked the existance of recipes back into the distant past, in fact as far back into history as the Egyptians, and possibly even further than that. In practice though, in the main part, these ancient records were just very simple hieroglyphic or cunieform instructions for food preparation.
As our culinary historical trip moves on a few more years there are some books from the 14th Century ; a book entitled `Forme of Cury`, and another, similary called `Curye on Inglish`. The titles are a little misleading though, these two books are not about the curry that is familiar to us all today, but instead descriptions of the types of food cooked for the rich and powerful of that period. In the fifteenth century, the Crusaders brought back a variety of foods, spices and herbs from the Middle-East, such as parsley and basil. The introduction of these new tastes led to a torrent in manuscripts on food, many of which are kept safe in academic collections. Like it or not, the introduction of television brought us TV chefs and the spin-off recipe books. Which brings us neatly to the present day and the invention of the internet, allowing everyone to search through thousands of recipes like the ones you can find on our web site. |
We hope you enjoy this Kotonjata (Christmas Candy) recipe.
