DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | Ann Kenwrick cookbook, 1770

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Page 12

White Quinces Marmalade
Scall clear Quinces without Spots or Specks with a Soft fire, then pare them cut out the Cores and Cut them in pieces and weigh them to every pound a pound of double refin'd Sugar clarrifie it in a Little water very well then boile your Sugar Almost to a Candy high, and put them in, and when They are tender mash them with a Silver Spoon and leave them little lumps, that it may nt Be Smooth, keeping it Stirring Continually, And let it boile up quick a very little while and You may put in some Gelly of pippins, and boile it Up quick and you may do it without, and I Think it as well, then take it of and put in your Glasses Set round The Stove Paper them.
To Preserve Red Quincis Whole
Take the largest Quincies pare and Scoop Out all the Core, then take the parings and the Cores and put them in as much water as will Cover them, and let them boile a good will Till all the goodness is out; then Strain them Out, and to a pint of Liquour a pound of Double refin'd Sugar and a pound of quincis. Let them do leasurally and stove them down close; Tye up the Kernells and Cores in a piece of Murselin And put them in, for that Causes it to Gelly and look Red, and when they are of a bright and clear red, Take them up, put them in your Glasses, and let Them Settle a while, then fill them with the Gelly and papper them up, and thus you may do Them in Quarters, and they will look very fine, if you Do them with double refin'd Sugar, Set them in a dry place.
Red Quinces Marmalade.
Take a pound of Quinces pare and core them boile the Parings and cores in a quart of water very well then to a Pound Of pared Quinces a Pound of tenpeny Sugar and a pint of the Liquor, boile the water and Sugar together, and Scim it well Then put in our Quinces, tye the cores up in a piece of muslin Let them on a stove fire, Cover them down till they look of a Bright and clear red, and when they are very clear and well Gellied then put and paper them up.

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White Quinces Marmalade Scall clear Quinces without Spots or Specks with a Soft fire, then pare them cut out the Cores and Cut them in pieces and weigh them to every pound a pound of double refin'd Sugar clarrifie it in a Little water very well then boile your Sugar Almost to a Candy high, and put them in, and when They are tender mash them with a Silver Spoon and leave them little lumps, that it may nt Be Smooth, keeping it Stirring Continually, And let it boile up quick a very little while and You may put in some Gelly of pippins, and boile it Up quick and you may do it without, and I Think it as well, then take it of and put in your Glasses Set round The Stove Paper them. To Preserve Red Quincis Whole Take the largest Quincies pare and Scoop Out all the Core, then take the parings and the Cores and put them in as much water as will Cover them, and let them boile a good will Till all the goodness is out; then Strain them Out, and to a pint of Liquour a pound of Double refin'd Sugar and a pound of quincis. Let them do leasurally and stove them down close; Tye up the Kernells and Cores in a piece of Murselin And put them in, for that Causes it to Gelly and look Red, and when they are of a bright and clear red, Take them up, put them in your Glasses, and let Them Settle a while, then fill them with the Gelly and papper them up, and thus you may do Them in Quarters, and they will look very fine, if you Do them with double refin'd Sugar, Set them in a dry place. Red Quinces Marmalade. Take a pound of Quinces pare and core them boile the Parings and cores in a quart of water very well then to a Pound Of pared Quinces a Pound of tenpeny Sugar and a pint of the Liquor, boile the water and Sugar together, and Scim it well Then put in our Quinces, tye the cores up in a piece of muslin Let them on a stove fire, Cover them down till they look of a Bright and clear red, and when they are very clear and well Gellied then put and paper them up.