Gelly of Quinces

Ingredients

• the flesh of twelve Quinces in quarters
• the juyce of fifteen or sixteen others
• about twenty four others
• boiled about an hour and a half in eight or ten pound of water
• to the decoction and Syrup, I put three pound of pure Sugar

Method

1. 1

   Boil the Quinces and cores in water for about an hour and a half.

2. 2

   Strain and press out the decoction.

3. 3

   Dissolve sugar in the decoction, add the flesh, and boil gently while turning the quarters.

4. 4

   When cold, it will form a firm clear gelly.

Nutrition per serving

As published

This recipe was extracted from The closet of Sir Kenelm Digby Knight opened (1910) by Sir Kenelm Digby, page 142. The excerpt below is the record exactly as published.

GELLY OF QUINCES My last Gelly of Quinces I made thus. The Quinces being very ripe, and having been long gathered, I took the flesh of twelve Quinces in quarters, and the juyce of fifteen or sixteen others, which made me two pounds of juyce ; And I made a strong de- 244 SIR KENELMS DIGBIS coction of abouttwenty four others, adding to these twenty four (to make the decoction the stronger, and more slimy) the Cores and the Parings of the twelve in quarters ; and I used the Cores sliced and Parings of all these. All this boiled about an hour and half in eight or ten pound of water; Then I strained and pressed out the decoction (which was a little viscous, as I desired) and had between 4 and five pound of strong decoction. To the decoction and Syrup, I put three pound of pure Sugar

Cook this with the app: pantry check, scaling, and the assistant.