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Receita do Séc. XV: Marmelada de D. Joana (Lady Joana's marmalade, 15th century recipe).

Para dois quilos de marmelo, usem 2 quilos e 1/2 de açúcar. Cozinhem os marmelos inteiros, só na água, abafando-os bem. A seguir, descasquem-nos, cortem-nos em pedaços, passando-os então por uma peneira fina. Pode-se também descascar os marmelos antes de levá-los ao fogo e, nesse caso, serão cozidos com um pouco de açúcar e passados depois pela peneira. Façam uma calda em ponto de espelho, adicionem-lhe um pouco de água-de-flor, deitem dentro os marmelos passados pela peneira e misturem tudo muito bem, fora do fogo. Levem novamente o tacho ao fogo, e mexam a marmelada, até que se desapegue do fundo.


For two kilos of quince, use 2 kilos and 1/2 of sugar. Cook the quinces whole, just in the water, smothering them well. Then peel them, cut them into pieces, then pass them through a fine sieve.

You can also peel the quinces before taking them to the fire, in which case they will be cooked with a little sugar and then passed through the sieve. Make the syrup boil for 10 to 11 minutes, add a little flower water, pour the quinces through the sieve and mix everything well, outside the fire. Take the pan to the fire again and stir the marmalade, until it detaches from the bottom. 


Bibliografia: Livro de Cozinha da Infanta D. Maria de Portugal - Séc. XV in http://objdigital.bn.br/Acervo_Digital/livros_eletronicos/cozinhaportuguesa.pdf
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