Quince Leather

Ingredients

• each pound of quinces
• half a pound of sugar

Method

1. 1

   Peel, core and cut the quinces as for preserving.

2. 2

   Place in a kettle and let them boil until they can be pierced with a straw; not too tender.

3. 3

   Take them out on a dish to drain and cool.

4. 4

   Strain a part of the water the quinces were boiled in and add sugar for each pound of the quinces.

5. 5

   Place this on the fire and let boil fifteen or twenty minutes.

6. 6

   While it is boiling slice the quinces in very thin strips.

7. 7

   Drop them in the syrup and let it boil slowly until quite thick.

8. 8

   Have ready cloths stretched on boards, or large flat dishes.

9. 9

   When the fruit is almost cold spread out on cloths or dishes, smooth over and place in the sun until dry.

10. 10

    Then cut in six-inch strips, sprinkle with pulverized sugar, roll very tight, pack in jars and keep well covered; when ready to use, cut in half-inch blocks with a sharp knife.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 17. The excerpt below is the record exactly as published.

Quince Leather Peel, core and cut the quinces as for preserving. Place in a kettle and let them boil until they can be pierced with a straw ; not too tender. Take them out on a dish to drain and cool. Strain a part of the water the quinces were boiled in and add to it half a pound of sugar

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