Preserved Quince

Ingredients

• one pound of quince
• 1½ pounds of sugar
• Cover with water

Method

1. 1

   Boil the quince for about half an hour.

2. 2

   Cut the quinces in very thin slices.

3. 3

   Do not boil before putting the sugar to the quince.

4. 4

   Put up in large jelly glasses.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 116. The excerpt below is the record exactly as published.

PRESERVED QUINCE. To one pound of quince, ijkj pounds of sugar. Cover with water and boil about half an hour. Cut the quinces in very thin slices. Do not boil before putting the sugar to the quince. Put up in large jelly glasses. Mary Okey Knight. RHUBARB JELLY. Cut the rhubarb in pieces without peeling. Steam until very soft. Drain on sieve over night. Press a little to get out all the juice. Boil and strain. Heat sugar in oven, and add not quite one pound of sugar to each pint of juice. Boil until jelly is formed when tested. Miss K. A. Davies. RHUBARB AND ORANGE JAM. Wipe the rhubarb until clean and dry, and cut into fine pieces without peeling. Peel six oranges; cut away the white under- skin ; take out the seeds and divide the oranges into quarters. Open each carpel that holds the pulp and take out that, being careful to save all the juice. Put the rhubarb, orange pulp and juice with il/2 pounds of granulated sugar. Stir until the sugar is melted ; then cook slowly, until a fine mass. Put away in tumblers and cover with oiled or waxed paper. A very good jam of the rhubarb is also made without the oranges. Use one pound sugar to each pound of fruit, and flavor each pound with the grated yellow rind of .half a large lemon. Stii and skim frequently while cooking. MRS. W. S. Cross. fruits, jellies, etc. 199 SALPICON. Five pounds of currants, three oranges, one pound of seed- less raisins, three-fourths pound sugar to each pound of cui- rants. Chop oranges fine, leaving out the peel of one. Cook currants and sugar twenty minutes; then add the orange and cook five minutes ; then the raisins and cook five minutes longer. Seal in fruit jars. Charlotte E. Hahn. strawberries A LA ROMANA. Do not ruin the flavor by washing too much, nor letting them remain in sugar too long before serving. Put them in a bowl very carefully. If of a large variety, serve with caps and stems; add some powdered sugar and squeeze the juice of one- half a lemon for every saucer ; then serve. Aurelio AMILLO. TOMATO PRESERVE. Take half-ripe tomatos ; put them in lime water over night. Then wash them in two or three waters ; last put some boiling water over them. Then take five pounds of sugar

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