Transcribe
Translate
American cookbook, ca. 1850
Page 81
More information
digital collection
archival collection guide
transcription tips
Quince Marmalade Take 2 lbs of Quinces weigh an equal quantity of loaf sugar to 2 lbs of the latter put a pint of water boil & skim it & [have?] it ready against the quinces are tolerably tender by the following method; lay them in a preserving pan with a tea cup full of water at the bottom & pack them with a little sugar strewed between each layer, cover the pan close & set it over a slow fire & let them soften till the color becomes red then pour the fruit & syrup out & rub it thro' a sieve having done that add a pint of quince juice which must be procured by grating the quinces & squeezing the pulp thro' a strainer boil all together till the marmalade is completed then put it into moulds or pots - 8 large quinces will be sufficient for this quantity of marmalade & 4 more for the juice To roast apples Select the largest apples & scoop out the core without cutting quite through fill the hollow with butter & fine sugar let them roast in a slow oven & serve them with the syrup
Saving...
prev
next
Quince Marmalade Take 2 lbs of Quinces weigh an equal quantity of loaf sugar to 2 lbs of the latter put a pint of water boil & skim it & [have?] it ready against the quinces are tolerably tender by the following method; lay them in a preserving pan with a tea cup full of water at the bottom & pack them with a little sugar strewed between each layer, cover the pan close & set it over a slow fire & let them soften till the color becomes red then pour the fruit & syrup out & rub it thro' a sieve having done that add a pint of quince juice which must be procured by grating the quinces & squeezing the pulp thro' a strainer boil all together till the marmalade is completed then put it into moulds or pots - 8 large quinces will be sufficient for this quantity of marmalade & 4 more for the juice To roast apples Select the largest apples & scoop out the core without cutting quite through fill the hollow with butter & fine sugar let them roast in a slow oven & serve them with the syrup
Szathmary Culinary Manuscripts and Cookbooks
sidebar
