Syrup of Quinces

The Art Of Cookery · Hannah Glasse · 1747

Source: The Art Of Cookery
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (4)

grate quinces ↝ Quinces, raw [Fruits and Fruit Juices]
their pulp through a cloth to extract their juice ↝ Quinces, raw [Fruits and Fruit Juices]
their juice ↝ Quinces, raw [Fruits and Fruit Juices]
for every four ounces of this juice, take a pound of sugar ↝ Sugar, NFS [Sugars and honey]

Instructions (5)

Grate quinces, pass their pulp through a cloth to extract their juice.
Set their juice in the sun to settle, or before the fire, and by that means clarify it.
For every four ounces of this juice, take a pound of sugar boiled to a brown degree.
If the putting in the juice of the quinces should check the boiling of the sugar too much, give the syrup some boiling till it becomes pearled.
Then take it off the fire, and when it is cold, put it into the bottles.

Original Text

To make Syrup of Quinces.
GRATE quinces, pass their pulp through a cloth to extract their juice, set their juice in the sun to settle, or before the fire, and by that means clarify it; for every four ounces of this juice, take a pound of sugar boiled to a brown degree. If the putting in the juice of the quinces should check the boiling of the sugar too much, give the syrup some boiling till it becomes pearled; then take it off the fire, and when it is cold, put it into the bottles.

Notes

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