from The Century Dictionary and Cyclopedia
- n. A conserve prepared from quinces not entirely ripe. It is stomachic and astringent.
Sorry, no etymologies found.
Some of the preserving recipes are for old favorites—a quince paste called cotignac, for example, was a regular feature of fourteenth-century menus—but new ingredients and recipes predominate.
I call them quince candy but it is known under lots of local names: membrillo, cotignac, kotonjata / sir od dunja to name a few.
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