Quince Preserve
From Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .., 1902
Do not stir while boiling.
Presented as published in 1902. 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 Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .. (1902) by Marion Harland, page 90. The excerpt below is the record exactly as published.
QUINCE PRESERVE. Pare, core, and quarter your fruit, then weigh it and allow an equal quantity of white sugar. Take the parings Mothm'* Coo* Bom. SIS and cores and put in a pwwring inula, cover them with water and boil fur half an hour; then strain through a hair sieve and pat the jaioe bach into the kettle and boil the quinces in it a little at a time until they are tender; lift out as the; are done with a drainer and lay on a dish ; if the liquid seems scarce add more water. When all are done throw in the sugar and allow it to boil ten minutes before patting in the quinces; let them boil until they change color, say one hoar and a quarter, on a slow fire; while they are boiling occasionally slip a silver spoon under them to see that they do not born, but on no account stir them. Have two fresh lemons out in thin slices
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