Preserved Quince with Gelly
From The closet of Sir Kenelm Digby Knight opened, 1910
The first batch should be boiled covered for a red color, the second uncovered for a pale yellow.
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.
PRESERVED QUINCE WITH GELLY When I made Quinces with Gelly, I used the first time these proportions ; of the decoction of Quin- ces three pound ; of Sugar one pound three quar- ters ; Flesh of Quince two pound and an half
Cook this with the app: pantry check, scaling, and the assistant.