Quinces

The housekeeper's instructor; or, uni... · William Augustus Henderson · 1791
Source
The housekeeper's instructor; or, universal family cook
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (3)
Instructions (10)
  1. Pare them very thin and round.
  2. Put them into a saucepan.
  3. Fill it with hard water.
  4. Lay the parings over the quinces to keep them down.
  5. Cover your saucepan close, that none of the steam may get out.
  6. Set them over a slow fire till they are soft, and of a fine pink colour, and then let them stand till they are cold.
  7. Make a good syrup of double-refined sugar, and boil and skim it well.
  8. Put in your quinces, let them boil ten minutes, take them off, and let them stand two or three hours.
  9. Then boil them till the syrup looks thick, and the quinces clear.
  10. Put them into deep jars, with the syrup, and cover them close with brandy-paper and leather.
Original Text
Quinces. THESE may be preserved either whole, or in quarters, and must be done thus: Pare them very thin and round, put them into a saucepan, fill it with hard water, and lay the parings over the quinces to keep them down. Cover your saucepan close, that none of the steam may get out, set them over a slow fire till they are soft, and of a fine pink colour, and then let them stand till they are cold. Make a good syrup of double-refined sugar, and boil and skim it well; then put in your quinces, let them boil ten minutes, take them off, and let them stand two or three hours. Then boil them till the syrup looks thick, and the quinces clear. Put them into deep jars, with the syrup, and cover them close with brandy-paper and leather.
Notes
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