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.

    Savoring The Past

  • I call them quince candy but it is known under lots of local names: membrillo, cotignac, kotonjata / sir od dunja to name a few.

    make life sweeter!


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