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Receipts in cookery, Mrs. White of Stoney Lane, England
Page 19
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To preserve whole Quinces. Take a lb of Quinces pared & quartered; cut out all the hard, then take a lb of fine Sugar & half a Pint of Water & just boil it up, then put in your Quinces & let it boil very fast till it is all to Pieces; then take it off the Fire & break it very well that there be no Lumps in it, boil it till it is very stiff & will jelly, then take a fine muslin Rag & put the Quinces into it; tye it & put them in with the Stalk at the Bottom to make a Dent in them like Quinces, let them stand 3 or 4 Days that it may be very stiff; then take them out of the Muslin & make a strong jelly with Apples & Quinces, take 2 Pints of the Jelly & 2 lb of fine Sugar,
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To preserve whole Quinces. Take a lb of Quinces pared & quartered; cut out all the hard, then take a lb of fine Sugar & half a Pint of Water & just boil it up, then put in your Quinces & let it boil very fast till it is all to Pieces; then take it off the Fire & break it very well that there be no Lumps in it, boil it till it is very stiff & will jelly, then take a fine muslin Rag & put the Quinces into it; tye it & put them in with the Stalk at the Bottom to make a Dent in them like Quinces, let them stand 3 or 4 Days that it may be very stiff; then take them out of the Muslin & make a strong jelly with Apples & Quinces, take 2 Pints of the Jelly & 2 lb of fine Sugar,
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