Quinces, to preserve whole

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 (9)
Instructions (22)
  1. Pare the quinces very thin.
  2. Put them into a well-tinned saucepan.
  3. Fill the saucepan with hard water.
  4. Lay the parings over the fruit and keep them down.
  5. Cover close that the steam may not escape.
  6. Set them over a slow fire to stew till tender and of a fine red colour.
  7. Take them carefully out, and weigh them to two pounds of quinces.
  8. Put two pounds and a half of double-refined sugar into a preserving-pan with one quart of water.
  9. Set it over a clear charcoal fire to boil.
  10. Skim it clean.
  11. When the syrup looks clear, put in the quinces.
  12. Boil them twelve minutes.
  13. Take them off, and set them by for four hours to cool.
  14. Set them on the fire again, and let them boil three minutes.
  15. Take them off, and let them stand two days.
  16. Then boil them again ten minutes with the juice of two lemons.
  17. Set them by till cold.
  18. Put them into jars.
  19. Pour on the syrup.
  20. Cover them with brandy paper.
  21. Tie them close with leather or bladder.
  22. Set them in a dry cool place.
Original Text
Quinces, to preserve whole. Pare the quinces very thin, put them into a well-tinned saucepan; fill it with hard water, lay the parings over the fruit, and keep them down; cover close that the steam may not escape, and set them over a slow fire to stew till tender and of a fine red colour. Take them carefully out, and weigh them to two pounds of quinces. Take two pounds and a half of double-refined sugar; put it into a preserving-pan, with one quart of water. Set it over a clear charcoal fire to boil; skim it clean, and, when it looks clear, put in the quinces. Boil them twelve minutes; take them off, and set them by for four hours to cool. Set them on the fire again, and let them boil three minutes; take them off, and let them stand two days; then boil them again ten minutes with the juice of two lemons, and set them by till cold. Put them into jars; pour on the syrup, cover them with brandy paper, tie them close with leather or bladder, and set them in a dry cool place.
Notes
—