Red Quince Marmalade. No. 3.

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 13 days ago
Not a recipe: No

Ingredients (4)

the quinces ↝ Quinces, raw [Fruits and Fruit Juices]
a pound and a half of sugar ↝ Sugar, NFS [Sugars and honey]
half a pound of the juice of barberries, boiled with water, as you do jelly or other fruit
a few black bullaces ↝ Black beans, NFS [Beans, peas, legumes]

Instructions (5)

Pare the quinces, quarter them, and cut out all the hard part.
To a pound of quinces put a pound and a half of sugar and half a pound of the juice of barberries, boiled with water, as you do jelly or other fruit.
Boil it very fast, and break it very small.
When it is all to pieces and jellied, it is enough.
If you wish the marmalade to be of a green colour, put a few black bullaces to the barberries when you make the jelly.

Original Text

Red Quince Marmalade. No. 3.

Pare the quinces, quarter them, and cut out all the hard part; to a pound of quinces put a pound and a half of sugar and half a pound of the juice of barberries, boiled with water, as you do jelly or other fruit, boiling it very fast, and break it very small; when it is all to pieces and jellied, it is enough. If you wish the marmalade to be of a green colour, put a few black bullaces to the barberries when you make the jelly.

Notes

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