Quinces, Brandied

Ingredients

• some ripe quinces
• three-quarters of a pound of loaf sugar
• as much water as will barely cover them
• an equal quantity of brandy

Method

1. 1

   Wash quinces and simmer in water until soft.

2. 2

   Drain and set aside.

3. 3

   Boil sugar with water until bubbles form, add quinces, boil once, and set aside until the next day.

4. 4

   Pour syrup over quinces, boil until thick and clear, let cool, and mix with brandy.

5. 5

   Store in bottles.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1425. The excerpt below is the record exactly as published.

Quinces, Brandied.— Weigh some ripe quinces, and allow three-quarters of a pound of loaf sugar to each pound of fruit. Wash the quinces, put them, without paring them, into a preserving-pan, with as much water as will barely cover them, and let them simmer gentlj' until they are so soft that a pin can be easily stuck into them ; di-ain them, and put them aside. Boil the sugar with as much water as will moisten it, and when bubbles form in it put in the quinces ; let them boil up once, and put them aside until the next day. Pour the syrup from them, and put them into wide- mouthed bottles. Boil the syrup until it is thick and clear, let it get cold, and mix with it an equal quantity of brandy

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