Red 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 (4)
  1. Scald the quinces tender in water, then cut them in quarters, core and pare the pieces.
  2. To four pounds of quinces put three pounds of sugar, and four pints of water; boil the sugar and water to a syrup, then put in the quinces and cover it.
  3. Let it stand all night over a very little fire, but not to boil; when they are red enough, put in a porringer full of jelly or more, and boil them up as fast as you can.
  4. When it is enough put it up, but do not break the quinces too much.
Original Text
To make Red Marmalade. SCALD the quinces tender in water, then cut them in quarters, core and pare the pieces. To four pounds of quinces put three pounds of sugar, and four pints of water; boil the sugar and water to a syrup, then put in the quinces and cover it. Let it stand all night over a very little fire, but not to boil; when they are red enough, put in a porringer full of jelly or more, and boil them up as fast as you can. When it is enough put it up, but do not break the quinces too much.
Notes
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