White Quince Marmalade

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 (7)

quinces ↝ Quinces, raw [Fruits and Fruit Juices]
as much water as will cover them ↝ Water, tap [Tap water]
a pound of quinces ↝ Quinces, raw [Fruits and Fruit Juices]
a pound and a half of finely beaten sugar ↝ Sugar, NFS [Sugars and honey]
half a pint of water ↝ Water, tap [Tap water]
half a pint of jelly ↝ Jellies [Sweets]
juice of lemon ↝ Lemon juice, raw [Fruits and Fruit Juices]

Instructions (7)

Pare and quarter the quinces, and put as much water as will cover them.
Boil them all to pieces to make jelly, and run it through a jelly-bag.
Take a pound of quinces, quarter them, and cut out all the hard parts; pare them.
To a pound of fruit put a pound and a half of finely beaten sugar and half a pint of water.
Let it boil till very clear; keep stirring it, and it will break as you wish it.
When the sugar is boiled very thick, almost to a candy, put in half a pint of jelly, and let it boil very fast till it becomes a jelly.
Take it off the fire, and put in juice of lemon; skim it well, and put it into pots or glasses.

Original Text

White Quince Marmalade.

Pare and quarter the quinces, and put as much water as will cover them; boil them all to pieces to make jelly, and run it through a jelly-bag. Take a pound of quinces, quarter them, and cut out all the hard parts; pare them, and to a pound of fruit put a pound and a half of finely beaten sugar and half a pint of water. Let it boil till very clear; keep stirring it, and it will break as you wish it. When the sugar is boiled very thick, almost to a candy, put in half a pint of jelly, and let it boil very fast till it becomes a jelly. Take it off the fire, and put in juice of lemon; skim it well, and put it into pots or glasses.

Notes

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