Cassell's dictionary of cookery

Marmalade. A delicious beverage, something like cider, is also made from it. The seeds readily impart their mucilage to water, and will convert forty or fifty times their weight in water into a substance thick as syrup. The quince was grown by the ancient Greeks and Romans ; in our own day it is cultivated in the South of Europe, in England, and in temperate climates generally. Quinces are peculiar for the strong odour which they exhale : this odour is a sign that they are fit for use. On account of it, the fruit should not be kept closely shut QUI (679) QUI up in a place where it is likely to be felt unpleasantly. Quince and Apple Marmalade.— Take a pint of quince juice, prepared as directed in a succeeding recipe {sec Quince Juice). Put it into a preserving-pan, with one pound of nicely-flavoured apples, pared, cored, and quartered, and simmer gently until the apples are quite soft. Lift the pan from the fire, and stir in three-quarters of a pound of finely-sifted sugar: when this is dissolved, put the pan again upon the fire, and boil the marmalade quickly for twenty minutes, taking care to stir it well, or it will burn. Turn it while hot into glasses or jars, and cover in the usual way. Store in a cool dry place. Time to boil the apples, one hour. Quince Blancmange. — Pare two orthree pounds of quinces without coring them, and throw them into cold water as soon as they are done. Drain them, and put them into a saucepan, with as much cold water as will cover them, let them simmer gently until tender, and turn them into a bowl. The next day strain the juice through a jelly-bag, and put it, when clear, into a saucepan, and with each pint put one and a half ounces of isinglass or gelatine, and half a pound of loaf sugar, or a little more, if that is not enough to uit the taste. Simmer all gently together until the isinglass is dissolved, and carefully remove the scum as it rises. Pour the blancmange out, and stir into it, very gradually, half a pint of thick sweet cream : continue to stir until it is almost cold. Pour it into a mould that has been soaked in cold water, and put it in a cool place, or upon ice, until set. Time, half an hour to boil the quince 'juice with the isinglass. Probable cost, 3s. 6d. Sufficient for eight or nine persons. Quince Cakes. — Wash the quinces without peeling, boil them in just enough water to barely cover them till they are quite soft, and then rub them through a coarse sieve. Mix a pound and a half of pounded sugar with each quart of juice, and make it as hot as possible without boiling it. Spread it out upon shallow dishes, and dry in a cool oven or before the fire. Cut the fruit into small Quince Cakes (another way). — Peel half a dozen quinces, remove the cores, and boil the fruit in a pint of the syrup of quinces, and the same quantity of sjTup of raspberries, imtil it becomes reduced to pulp ; then strain through a coarse sieve. To this pulp add three spoonfuls of loaf sugar, and boil it down till it is ready to candy. Make the pulp into cakes, and dry these on tin plates in a cool oven.