Quark
Very fresh cheese. Rennet is added to fresh milk, the coagulated milk is strained in a bag, the result is quark. The Germans also call it quark, the Dutch kwark. According to Wikipedia ‘quark’is originally from the Slavic Twarog. The French just call it Fromage frais (fresh cheese). 04.5histrecept
Quinces
These downy apple or pear shaped fruit, officially called Cydonia oblonga, originate from the Caucasus. The ancient Greek already knew and loved quinces. The quince was dedicated to Aphrodite, and probably the (in)famouse Apple of Paris was in fact a quince.
Quinces are very odiferous. Because of their pleasant smell they were used in perfumes and as ‘air-fresheners’.
Quinces are practically inedible when still raw. They are very hard and sour. Mostly they are cooked, but you can also roast them in the oven, like apples. Because of the high amount of pectine quinces make excellent jellies. When cooked the fruit has turned a delicate pink. Harvest time is October/November, but quinces keep for a long time. Recipes: Medieval christmas goose, Quince cake, Quince jelly, Murri, Stuffed quinces.