Red Quince Marmalade. No. 2.

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840

Source: The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (6)

fine large quinces as you would use ↝ Quinces, raw [Fruits and Fruit Juices]
small ones as will make a quart of juice ↝ Quinces, raw [Fruits and Fruit Juices]
a pound and a half of sugar ↝ Sugar, NFS [Sugars and honey]
a pound and a half of the scalded quinces, which must be pared and cored before they are weighed ↝ Quinces, raw [Fruits and Fruit Juices]
A small bit of cochineal, tied up in a bit of rag
barberry juice, to your judgment ↝ Acerola juice, raw [Fruits and Fruit Juices]

Instructions (7)

Scald as many fine large quinces as you would use, and grate as many small ones as will make a quart of juice, or according to the quantity you want.
Let this settle; after you have pressed it through a coarse cloth, strain it through a jelly-bag, that what you use may be perfectly clear.
To every pint of this liquor put a pound and a half of sugar, and a pound and a half of the scalded quinces, which must be pared and cored before they are weighed.
Set it at first on a pretty brisk fire; when it begins to boil, slacken the fire; and when it begins to turn red cover it close.
As soon as it is of a fine bright red, take it off, as it turns of a blackish muddy colour in a moment if not carefully watched.
A small bit of cochineal, tied up in a bit of rag and boiled with it, gives it a beautiful colour.
Before you have finished boiling, add barberry juice, to your judgment, which improves the flavour.

Original Text

Red Quince Marmalade. No. 2.

Scald as many fine large quinces as you would use, and grate as many small ones as will make a quart of juice, or according to the quantity you want. Let this settle; after you have pressed it through a coarse cloth, strain it through a jelly-bag, that what you use may be perfectly clear. To every pint of this liquor put a pound and a half of sugar, and a pound and a half of the scalded quinces, which must be pared and cored before they are weighed. Set it at first on a pretty brisk fire; when it begins to boil, slacken the fire; and when it begins to turn red cover it close. As soon as it is of a fine bright red, take it off, as it turns of a blackish muddy colour in a moment if not carefully watched. A small bit of cochineal, tied up in a bit of rag and boiled with it, gives it a beautiful colour. Before you have finished boiling, add barberry juice, to your judgment, which improves the flavour.

Notes

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