Smoothening Quiddany or Gelly of the Cores of Quinces
From The closet of Sir Kenelm Digby Knight opened, 1910
Adding a little juice of quince while boiling will speed up the process.
Presented as published in 1910. 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 closet of Sir Kenelm Digby Knight opened (1910) by Sir Kenelm Digby, page 145. The excerpt below is the record exactly as published.
MOOTHENING QUIDDANY OR GEL- LY OF THE CORES OF QUINCES Take only the Cores, and slice them thin, with the seeds in them. If you have a pound of them, you may put a pottle of water to them. Boil them, till they be all Mash, and that the water hath drawn the Mucilage out of them, and that the decoction will be a gelly, when it is cold. Then let it run through a THe CLOSET OPEUjED 251 wide strainer or fit colender (that the gross part may remain behind, but all the slyminess go through), and to every pint of Liquor take about half a pound of double refined Sugar
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Cook this with the app: pantry check, scaling, and the assistant.