DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | Willis Family recipe book, 1833-1861

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Page 53

Quinces whole or in quarters  Mrs. K. M. Lowe  Pare & core some - leave some whole put them in a stewpan with cold water & cover them with parings - simmer over a slow fire till soft leave them till cold Then put them on a seive to drain make syrup 1 lb sugar quart water - boil this about 20 minutes & then put Quinces in boil about 5 minutes more & set them by till next day Then drain them from syrup - boil syrup & skim it then give Quinces a boil in it & set by for 2 days - Boil syrup again with more sugar & afterwards boil Quinces in it till they look clear -
Quince Jelly  Pour off the water that the Quinces have boiled in either for marmalade or preserving - boil it well with the cores kernels & parings strain it & put to it the weight of sugar - let the sugar be well melted but only boil a very few minutes - It makes a bright Jelly & will turn out in a shape mould -

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Quinces whole or in quarters Mrs. K. M. Lowe Pare & core some - leave some whole put them in a stewpan with cold water & cover them with parings - simmer over a slow fire till soft leave them till cold Then put them on a seive to drain make syrup 1 lb sugar quart water - boil this about 20 minutes & then put Quinces in boil about 5 minutes more & set them by till next day Then drain them from syrup - boil syrup & skim it then give Quinces a boil in it & set by for 2 days - Boil syrup again with more sugar & afterwards boil Quinces in it till they look clear - Quince Jelly Pour off the water that the Quinces have boiled in either for marmalade or preserving - boil it well with the cores kernels & parings strain it & put to it the weight of sugar - let the sugar be well melted but only boil a very few minutes - It makes a bright Jelly & will turn out in a shape mould -