Recipe by THELASTBARON
"According to lore, this recipe finds its origins in the cookbook of one Philippina Welser, authored in 1545 in Augsburg, Germany. The 20-year-old woman, a commoner, placed her cookbook in her dowry when she married Archduke Ferdinand Hapsburg of Austria, Governor of Bohemia in 1557 in a secret ceremony. "
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1 1/3 pounds
quinces - peeled, cored, and cut into wedges
finely grated fresh lemon zest
coconut oil, or as needed
I tried this but did not have beer so I used Rum :-) It came out pretty good. I actually squeezed the lemon in the mixture instead of zesting. It came out pretty sweet and yummy. Tasted like cooked pears I guess and seems like it would really go well with vanilla ice cream.
* Percent Daily Values are based on a 2,000 calorie diet.
Fried Quinces, in the Manner of the Countess
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 84
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