Quince Marmalade

The housekeeper's instructor; or, uni... · William Augustus Henderson · 1791
Source
The housekeeper's instructor; or, universal family cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (3)
Instructions (13)
  1. Pare the quinces, and cut them into quarters.
  2. Take out the cores.
  3. Put the fruit into a saucepan.
  4. Cover them with the parings.
  5. Nearly fill the saucepan with spring-water.
  6. Cover it close, and let them stew over a slow fire till they are soft and of a pink colour.
  7. Pick out the quinces from the parings.
  8. Beat them to a pulp in a marble mortar.
  9. Take their weight of fine loaf sugar.
  10. Put as much water to it as will dissolve it, and boil and skim it well.
  11. Then put in your quinces.
  12. Boil them gently three quarters of an hour, and keep stirring them all the time.
  13. When it is cold, put it into flat pots, tie it down close, and let it by for use.
Original Text
Quince Marmalade. THESE must likewise be full ripe for the purpose of making marmalade. Pare them, and cut them into quarters; then take out the cores, and put the fruit into a saucepan. Cover them with the parings; nearly fill the saucepan with spring-water, cover it close, and let them stew over a slow fire till they are soft and of a pink co-lour. Then pick out the quinces from the parings, and beat them to a pulp in a marble mortar. Take their weight of fine loaf sugar, put as much water to it as will dissolve it, and boil and skim it well. Then put in your quinces, boil them gently three quarters of an hour, and keep stirring them all the time. When it is cold, put it into flat pots, tie it down close, and let it by for use.
Notes
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