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Bethune Family recipe book, October 22, 1826

Page 113

well with the hand & let them remain so for 3 days. - Press out all the juice boil the liquor skim it in the boiling then pour it into a pan & let it remain so till the next day. Drain it out of the pan being careful not to leave any Sediment in the liquor. - Boil it a 2nd time with cloves alspice pepper & mace a small quantity of each to flavour it but not to be predominant Let the Catsup be quite cold before you bottle it add a little garlick to each bottle if you like - It will keep for 10 years if well corked. A.N.B. - "Strong beer to be added".
128 Quince marmalade.
3 lb Quinces the same weight sugar the parings of the quinces stewed in 2 qts water till the water is of a good colour strain it off & stew the quinces in the liquor till soft boil then with the sugar till of a fine colour strain the liquor through a jelly bag -

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well with the hand & let them remain so for 3 days. - Press out all the juice boil the liquor skim it in the boiling then pour it into a pan & let it remain so till the next day. Drain it out of the pan being careful not to leave any Sediment in the liquor. - Boil it a 2nd time with cloves alspice pepper & mace a small quantity of each to flavour it but not to be predominant Let the Catsup be quite cold before you bottle it add a little garlick to each bottle if you like - It will keep for 10 years if well corked. A.N.B. - "Strong beer to be added". 128 Quince marmalade. 3 lb Quinces the same weight sugar the parings of the quinces stewed in 2 qts water till the water is of a good colour strain it off & stew the quinces in the liquor till soft boil then with the sugar till of a fine colour strain the liquor through a jelly bag -