“When the Sultan Shah-Zaman Goes to the city Ispahan, Even before he gets so far As the place where the clustered palm-trees are, At the last of the thirty palace-gates, The flower of the harem, Rose-in-Bloom, Orders a feast in his favorite room - Glittering squares of colored ice, Sweetened with syrop, tinctured with spice, Creams, and cordials, and sugared dates, Syrian apples, Othmanee quinces, Limes, and citrons, and apricots, And wines that are known to Eastern princes; And Nubian slaves, with smoking pots Of spiced meats and costliest fish And all that the curious palate could wish, Pass in and out of the cedarn doors; Scattered over mosaic floors Are anemones, myrtles, and violets, And a musical fountain throws its jets Of a hundred colors into the air. The dusk Sultana loosens her hair, And stains with the henna-plant the tips Of her pointed nails, and bites her lips Till they bloom again; but, alas, that rose Not for the Sultan buds and blows, Not for the Sultan Shah-Zaman When he goes to the city Ispahan.”
A cook of roughly the same moment, setting down the same dish.
Take the finest and ripest quinces you can procure, wipe them clean, and cut out all the defective parts. Then grate them into a tureen or some other large vessel, leaving out the seeds and cores. Let the grated pulp remain covered in the tureen for twenty-four hours. Then, squeeze it through a jelly-bag or cloth. To six quarts of the juice allow a quart of cold water, three pounds of loaf-sugar, (broken up,) and a quart of white brandy. Mix the whole well together, and put it into a stone jar. Have ready three very small flannel or thick muslin bags, (not larger than two inches square,) fill one with grated nutmeg, another with powdered mace, and the third with powdered cloves; and pat them, into the jar that the spice may flavour the liquor without mixing with it. Leave the jar uncorked for a few days; reserving some of the liquor to replace that which may flow over in the fermentation.
Sources: The passage is from Burton Egbert Stevenson, The Home Book of Verse — Volume 2, free to read in full at Project Gutenberg. The recipe is from Leslie, Directions for Cookery, in its Various Branches of 1837, also free in full. Both are in the public domain in the United States. The binding above is ours — teal cloth, grapes stamp.