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Penelope Pemberton cookbook, Dec. 19, 1716
Page 205
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To Presarve quins white Tak foll ripe midle sisd quins clere from spots & yallowe pare ym thin & if there be any spots pick kym out put ym in spring water as yu do ym to ceepe ym white: yn with an aple scope scrape ye core clere out yn to evarr 3 quins take 2 codlins or pipins pare ym yn put ym in water yn take ye wait & halfe of quinse in duble refine suger put ye quine into water agane yn bruse ye suger small & to every pound of suger take take halfe pint of water & take out a third part of ye suger: yn out of ye outher strowe part in ye botom of a pan yt ye will ly eseley in & not to big yn fill ye hols of ye quins with suger yn strowe ye outher over ye quins yn put ye water one ym & set ym one yt fier when ye have scolded ym a while let ym boyle yu must be sure to core ye apls & cut ym 8 or 10 peese ech & put ym about ye quins when yu put ym in yu strowe on ye suger ceep ym boyleing but coverd it will make ym red turne some tims & ye third part of ye suger yn left strow one ye quinse as ye boyle by a spoonefoll nowe & then & ceep ym boileing tel ye be clere & tender: if ye boile to longe ye will be red scome ym as it rises when anoufe take ye quinse into a bason & rune ye serop through a hare sive to take ye aple out: yn put ym in severall pot with ye hole up put serop to ym & order ym as yu do red
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To Presarve quins white Tak foll ripe midle sisd quins clere from spots & yallowe pare ym thin & if there be any spots pick kym out put ym in spring water as yu do ym to ceepe ym white: yn with an aple scope scrape ye core clere out yn to evarr 3 quins take 2 codlins or pipins pare ym yn put ym in water yn take ye wait & halfe of quinse in duble refine suger put ye quine into water agane yn bruse ye suger small & to every pound of suger take take halfe pint of water & take out a third part of ye suger: yn out of ye outher strowe part in ye botom of a pan yt ye will ly eseley in & not to big yn fill ye hols of ye quins with suger yn strowe ye outher over ye quins yn put ye water one ym & set ym one yt fier when ye have scolded ym a while let ym boyle yu must be sure to core ye apls & cut ym 8 or 10 peese ech & put ym about ye quins when yu put ym in yu strowe on ye suger ceep ym boyleing but coverd it will make ym red turne some tims & ye third part of ye suger yn left strow one ye quinse as ye boyle by a spoonefoll nowe & then & ceep ym boileing tel ye be clere & tender: if ye boile to longe ye will be red scome ym as it rises when anoufe take ye quinse into a bason & rune ye serop through a hare sive to take ye aple out: yn put ym in severall pot with ye hole up put serop to ym & order ym as yu do red
Szathmary Culinary Manuscripts and Cookbooks
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