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Quince Preserves
From The household (of the Detroit free press), 1886
Serves 6
Presented as published in 1886. 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 household (of the Detroit free press) (1886) by Goff, May Perrin,, page 494. The excerpt below is the record exactly as published.
QUINCE PRESERVES. Pare, quarter and core the fruit, saving the skins and cores. Put the quinces over the fire with just enough water to cover them, and simmer until perfectly tender, but do not let them break. Take out the fruit and spread on dishes to cool ; add the parings and cores to the water in which the quinces were boiled, and cookone hour ; then strain through a jelly-bag, and to each pint of this liquor allow a pound of sugar
Cook this with the app: pantry check, scaling, and the assistant.