Preserved Whole Quinces

Ingredients

• the largest quinces
• double-refin’d sugar

Method

1. 1

   Scald quinces until soft, pare and core.

2. 2

   Make syrup with half the sugar, boil quinces, then add remaining sugar to make jelly.

3. 3

   Simmer quinces in jelly, then store.

Nutrition per serving

As published

This recipe was extracted from Old Cookery Books and Ancient Cuisine (1886) by William Carew Hazlitt, page 44. The excerpt below is the record exactly as published.

preserve whole Quinces white: — Take the largest quinces of the greenest colour, and scald them till they are pretty soft ; then pare them and core them with a scoop ; then weigh your quinces against so much double- refin’d sugar, and make a syrup of one half, and put in your quinces, and boil them as fast as you can ; then you must have in readi- ness pippin liquor ; let it be very strong of the pippins, and when ’tis strained out, put in the other half of your sugar, and make it a Early Receipts. 139 jelly, and when your quinces are clear, put them into the jelly, and let them simmer a little ; they will be very white ; so glass them up, and when they are cold, paper them and keep them in a stove. To make white Quince Mar?nalade : — Scald your quinces tender, take off the skin and pulp them from the core very fine, and to every pound of quince have a pound and half of double-refin’d sugar

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