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American cookbook, 1759
Page 32
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Ms Glascock To preserve Quinces white or yeallow. Take Quinces, as you pare them, put them into cold water (els they will looke redd) boile all together in water; & as your water discolours, change it (two, or three waters will suffice) when they are a litle tender, take them out of that liquour, put the weight of them (unpared) of Sugar to them & put as much water to them as will cover them. Take kernells of one Quince & bind them up in a peice of Tiffeny, & put them into the syrrop & boyle them all up, till they bee very tender. Cover them not, for then they will waxe redd.
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Ms Glascock To preserve Quinces white or yeallow. Take Quinces, as you pare them, put them into cold water (els they will looke redd) boile all together in water; & as your water discolours, change it (two, or three waters will suffice) when they are a litle tender, take them out of that liquour, put the weight of them (unpared) of Sugar to them & put as much water to them as will cover them. Take kernells of one Quince & bind them up in a peice of Tiffeny, & put them into the syrrop & boyle them all up, till they bee very tender. Cover them not, for then they will waxe redd.
Szathmary Culinary Manuscripts and Cookbooks
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