Red Quincei Whole

The Art Of Cookery · Hannah Glasse · 1747
Source
The Art Of Cookery
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (4)
For the quinces
For the syrup
For finishing
Instructions (9)
  1. Core and scald the quinces until tender.
  2. Drain the quinces from the water.
  3. When cold, pare the quinces.
  4. Take the weight of the quinces in sugar.
  5. For every pound of sugar, use a pint of water. Boil this to a syrup and skim it well.
  6. Add the quinces to the syrup and let them stand overnight until they are red enough.
  7. Boil the quinces as you would for marmalade, with two porringers full of jelly.
  8. When the quinces are as clear as you can run a straw through them, put them into glasses.
  9. Let the liquor boil until it becomes a jelly, then pour it over the quinces.
Original Text
Red Quincei Whole. TAKE six of the finest quinces, core and scald them tender, drain them from the water, and when they are cold pare them; then take their weight in good sugar, a pint of water to every pound of sugar, boil it to a syrup, skim it well, then put in the quinces, and let them stand all night; when they are red enough boil them as the marmalade, with two porringers full of jelly. When they are as clear as you can run a straw through them, put them into glasses; let the liquor boil till it is a jelly, and then pour it over the quinces.
Notes
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