3 Annotations

Terry F   Link to this

"The Quince Cydonia oblonga is the sole member of the genus Cydonia and native to warm-temperate southwest Asia in the Caucasus region....Four other species previously included in the genus Cydonia are now treated in separate genera. These are the Chinese Quince Pseudocydonia sinensis, a native of China, and the three flowering quinces of eastern Asia in the genus Chaenomeles. Another unrelated fruit, the Bael, is sometimes called the 'Bengal Quince'....Most varieties of quince are too hard, astringent and sour to eat raw unless 'bletted' (softened by frost). They are used to make jam, jelly and quince pudding, or they may be peeled, then roasted, baked or stewed. The fruit turns to reddish orange color once it has cooked. The seeds are poisonous and should not be consumed. The very strong perfume means they can be added in small quantities to apple pies and jam to enhance the flavour. Adding a diced quince to applesauce will enhance the taste of the applesauce with the chunks of firmer tarter quince. The term 'marmalade', originally meaning a quince jam, derives from the Portuguese word for this fruit marmelo (Wilson 1999). The fruit, like so many others, can be used to make a type of wine." http://en.wikipedia.org/wiki/Quince


cum salis grano   Link to this

"...quince jam, derives from the Portuguese word for this fruit marmelo (Wilson 1999)...." so sayeth my Webster too.

cum salis grano   Link to this

more on Quince: [Prop. pl. of quine, quyne COYN (q.v.), used first as a collective and then as a sing.]
1. a. The hard, acid, yellowish, pear-shaped fruit of a small tree (Pyrus Cydonia) belonging to the pear-family, used in cookery as a preserve or to flavour dishes of other fruits; the seeds are also employed in medicine and the arts. Also, the tree bearing this fruit.
Several varieties are named after their localities, as the Barbary, Chinese, Japanese, Lyons, Portugal, etc., quince.
c1325 [see quince-tree in 3].
1533 ELYOT Cast. Helthe (1539) 20b, Quynces be colde and drye. 1604 E. G[RIMSTONE] D'Acosta's Hist. Indies IV. xxxvii. 311 The quinces, poungranets, and other fruites there.
1501 HOLLYBUSH Hom. Apoth. 14 The karnels of quinches. Ibid. 27b, As yelowe as a quenche.
1615 W. LAWSON Country Housew. Gard. (1626) 3 We meddle not with Apricocks nor Peaches, nor scarcely with Quinches.
1600 SURFLET Countrie Farme III. xxv. 480 The male..is called the *quince apple.
1664 EVELYN Kal. Hort. (1729) 216 Lording-Apple, Pear-Apple, Quince-Apple.
1636 P. MASSINGER Great Duke of Florence IV. ii. sig. H3, This *Quince-Marmalade Was of my owne making.
1663 BOYLE Usef. Exp. Nat. Philos. II. i, A kinde of jelly, in colour and consistence not unlike quince marmalade.
1664 EVELYN Kal. Hort. (1729) 213 Roman Peach, Man Peach, *Quince Peach.
Quincess The 'female' quince.
1600 SURFLET Countrie Farme III. xxv. 480 The male is lesse, more writhled and wrinkled, dryer, of a sweeter smell and of a more golden colour than the quincesse. OED:
coyn, coyne, n.the town of Canea in Crete;A quince
[a. OF. cooin, later coin, in mod.F. coing (with g always mute) = Pr. codoing: L. cot-o-neum, var of cyd-o-nium quince, f. cyd -o- nius adj. of cyd-0-nia GR.----- the town of Canea in Crete; .....Cydonian Apple, quince

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