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English cookbook, ca. 1850-1870
Page 69
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Domestic cookery To Preserve whole or half Quinces Into two quarts of boiling water put a quantity of the fairest golden pippins, in slices not very thin, and not pared but wiped clear. Boil them very quick, close covered till the water becomes a thick jelly; then scald the quinces. To every pint of pippin-jelly put a pound of the finest sugar; boil it, & skim it clear. Put those quinces which are to be done whole, into the syrup at once, & let it boil very fast; and those that are in halves by themselves; skim it, & when the fruit is clean, put some of the syrup into a glass to try whether it jellies, before taking off the fire. (The quantity of quinces is to be a pound to a pound of sugar and a pound of jelly already boiled with the sugar. )
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Domestic cookery To Preserve whole or half Quinces Into two quarts of boiling water put a quantity of the fairest golden pippins, in slices not very thin, and not pared but wiped clear. Boil them very quick, close covered till the water becomes a thick jelly; then scald the quinces. To every pint of pippin-jelly put a pound of the finest sugar; boil it, & skim it clear. Put those quinces which are to be done whole, into the syrup at once, & let it boil very fast; and those that are in halves by themselves; skim it, & when the fruit is clean, put some of the syrup into a glass to try whether it jellies, before taking off the fire. (The quantity of quinces is to be a pound to a pound of sugar and a pound of jelly already boiled with the sugar. )
Szathmary Culinary Manuscripts and Cookbooks
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