Quinces, to preserve

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 (5)
Instructions (12)
  1. Put a third part of the clearest and largest quinces into cold water over the fire, and coddle till tender, but not so as to be broken.
  2. Pare and cut them into quarters, taking out the core and the hard part, and then weigh them.
  3. The kernels must be taken out of the core, and tied up in a piece of muslin or gauze.
  4. The remaining two-thirds of the quinces must be grated, and the juice well squeezed out.
  5. To a pound of the coddled quinces put a pint of juice.
  6. Pound some cochineal, tie it up in muslin, and put it to the quinces and juice.
  7. They must be together all night.
  8. Next day, put a pound of lump sugar to every pound of coddled quinces.
  9. Let the sugar be broken into small lumps, and, with the quince juice, cochineal, and kernels, be boiled together until the quinces are clear and red, quite to the middle of each quarter.
  10. Take out the quarters, and boil the syrup for half an hour.
  11. Put the quarters in, and let them boil gently for near an hour.
  12. Then put them in a jar, boil the syrup till it is a thick jelly, and put it boiling hot over them.
Original Text
Quinces, to preserve. Put a third part of the clearest and largest quinces into cold water over the fire, and coddle till tender, but not so as to be broken. Pare and cut them into quarters, taking out the[326] core and the hard part, and then weigh them. The kernels must be taken out of the core, and tied up in a piece of muslin or gauze. The remaining two-thirds of the quinces must be grated, and the juice well squeezed out; and to a pound of the coddled quinces put a pint of juice; pound some cochineal, tie it up in muslin, and put it to the quinces and juice. They must be together all night; next day, put a pound of lump sugar to every pound of coddled quinces; let the sugar be broken into small lumps, and, with the quince juice, cochineal, and kernels, be boiled together until the quinces are clear and red, quite to the middle of each quarter. Take out the quarters, and boil the syrup for half an hour: put the quarters in, and let them boil gently for near an hour: then put them in a jar, boil the syrup till it is a thick jelly, and put it boiling hot over them.
Notes
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