White Marmalade

The Art Of Cookery · Hannah Glasse · 1747
Source
The Art Of Cookery
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (4)
Instructions (6)
  1. Pare and core the quinces as fast as you can.
  2. Take to a pound of quinces (being cut to pieces, less than half quarters) three quarters of a pound of double-refined sugar beat small.
  3. Throw half the sugar on the raw quinces, let it on a very slow fire till the sugar is melted, and the quinces tender.
  4. Then put in the rest of the sugar, and boil it up as fast as you can.
  5. When it is almost enough, put in some jelly, and boil it apace.
  6. Then put it up, and when it is quite cold cover it with white paper.
Original Text
To make White Marmalade. PARE and core the quinces as fast as you can, then take to a pound of quinces (being cut to pieces, less than half quarters) three quarters of a pound of double-refined sugar beat small, then throw half the sugar on the raw quinces, let it on a very slow fire till the sugar is melted, and the quinces tender; then put in the rest of the sugar, and boil it up as fast as you can. When it is almost enough, put in some jelly, and boil it apace; then put it up, and when it is quite cold cover it with white paper.
Notes
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