My Lady of Bath's Way
From The closet of Sir Kenelm Digby Knight opened, 1910
This will be very fine and quick in taste; but will not keep well beyond Easter.
Presented as published in 1910. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The closet of Sir Kenelm Digby Knight opened (1910) by Sir Kenelm Digby, page 144. The excerpt below is the record exactly as published.
MY LADY OF BATH'S WAY Take sixpounds of flesh of Quince, and two pound of Sugar moistened well with juyce of Quinces
Cook this with the app: pantry check, scaling, and the assistant.