Quince Paste

Ingredients

• 1 pound of sugar
• 1 pound of pulp

Method

1. 1

   Boil quinces that have been peeled until they are soft; strain through a fine strainer, and to 1 pound of pulp add 1 pound of sugar.

2. 2

   Boil until it is so thick it will stand, but be very careful to stir continually or it will burn.

As published

This recipe was extracted from The way to the heart (1905) by Carrie Pickett Moore, page 15. The excerpt below is the record exactly as published.

pound of sugar for every pound of fruit. I3oil until thick. When the peaches are first put on the stove, put a teacup of water in the kettle to prevent burning. Sweetmeats. After the rind has been carved, or cut in blocks, cover with a strong brine and a layer of grape leaves, and set away for 4 days. Soak in clear water, changing the water several times, until all taste of salt is gone. Take i gallon of water and add 4 tablespoons of pulverized alum, and cover the rind with it, strewing over the top a handful of grape leaves. Simmer until they turn a gooa green, then soak out all the alum, changing the water several times to make them brittle. Boil the rind in a weak ginger tea, and throw in cold water again. Scrape and slice ^ pound of white ginger root, and boil in 3 waters until tender. Mix with the rind and add 3 sliced lemons. Pre- pare a syrup of i pound of sugar to every pound of rind, and mix with I pint of water, a stick of cinnamon and a few cloves. Cook until the rind is clear and lift out, leaving the juice to boil down until thick. Pineapple Preserves. Peel and core the fruit as for use ; slice, weigh and pack down in sugar overnight. Next morning put the kettle on and bring to a boil, cooking slowly until the pineapple is soft enough 52 TESTED VIRGINIA RECIPES. to pierce with a straw. Cook the juice a Httle longer, and then seal in air-tight jars. Preserved Quinces. Take large, ripe quinces ; pare, core and quarter them. Lay in scalding water and boil until tender. Put parings, cores and seed in a kettle, and cover with the water in which the quinces have been boiled ; boil one hour. To every pint of liquor dis- solve I pound of white sugar; boil well, and when the scum has ceased to rise drop in the fruit and boil until they begin to break. Keep the kettle well covered to preserve their color. When tender, strain out and put in jars; boil the juice once more and pour over the quinces. Quince Paste, Boil quinces that have been peeled until they are soft; strain through a fine strainer, and to i pound of pulp

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