White Jelly of Quinces

Ingredients

• your quinces
• the weight of the juice in fine sugar
• season it with juice of lemons
• the whites of eight eggs well beaten

Method

1. 1

   Pare your quinces, cut them in halves, core them and parboil them; when they are soft, crush them through a strainer, but not too hard, only the clear juice.

2. 2

   Boil the sugar candy-height, put in your juice, let it scald awhile, scum off any froth, and when you take it up, have ready a white preserved quince cut in small slices, lay them in the bottom of your glasses, and pour your jelly to them.

As published

This recipe was extracted from Old Cookery Books and Ancient Cuisine (1886) by William Carew Hazlitt, page 39. The excerpt below is the record exactly as published.

white Jelly of Quinces: — Pare your quinces, and cut them in halves ; then core them and parboil your quinces ; when they are soft, take them up, and crush them through a strainer, but not too hard, only the clear juice. Take the weight of the juice in fine sugar; boil the sugar candy- height, and put in your juice, and let it scald awhile, but not boil ; and if any froth arise, scum it off, and when you take it up, have ready a white preserved quince cut in small slices, and lay them in the bottom of your glasses, and pour your jelly to them, it will candy on the top and keep moist on the bottom a long time. To make Harfs-Horn Jelly : — Take a large gallipot, and fill it full of hart’s-horn, and then fill it full with spring-water, and tie a double paper over the gallipot, and set it in the Early Receipts. 125 baker’s oven with household bread ; in the morning take it out, and run it through a jelly-bag, and season it with juice of lemons, and double-refin’d sugar, and the whites of eight eggs well beaten

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