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Anne Bayne booke [of recipes] circa 1700
Page 66
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(66) To make white quinth marmalett Take your quinthes & cooke them leisurely then take them up & pare them & take out all the [speks?]. then cut all the pulp cleane from the Coure & weight it & to a pound of it take a pound of double refined sugars dip it in water & putin into your pan with 2 or 3 spoonfulls of water & let it boile very well & skim it them put in your quinth & stir it very well & let it boile very well about a quarter of an houre then put it into your pots or glasses Fine red marmalett must be made thus as the white only a little rid colour strained in it but not too much for it is much deeper with boiling give it a good boile or 2. so put it into your glasses or pots. it is a beautifull colour
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(66) To make white quinth marmalett Take your quinthes & cooke them leisurely then take them up & pare them & take out all the [speks?]. then cut all the pulp cleane from the Coure & weight it & to a pound of it take a pound of double refined sugars dip it in water & putin into your pan with 2 or 3 spoonfulls of water & let it boile very well & skim it them put in your quinth & stir it very well & let it boile very well about a quarter of an houre then put it into your pots or glasses Fine red marmalett must be made thus as the white only a little rid colour strained in it but not too much for it is much deeper with boiling give it a good boile or 2. so put it into your glasses or pots. it is a beautifull colour
Szathmary Culinary Manuscripts and Cookbooks
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