Fine White Gelly of Quinces
From The closet of Sir Kenelm Digby Knight opened, 1910
The water used for boiling should be discarded.
Presented as published in 1910. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The closet of Sir Kenelm Digby Knight opened (1910) by Sir Kenelm Digby, page 143. The excerpt below is the record exactly as published.
FINE WHITE GELLY OF QUINCES Take Quinces newly from the tree, fair and sound, wipe them clean, and boil them whole in a large quantity of water
Cook this with the app: pantry check, scaling, and the assistant.