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Jenny Patterson cookbook, May 24, 1880
Page 65
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Quince Butter. Core the quinces and wash them, then slice them fine including the skins, without paring boil the cores and strain the water for boiling the quinces in; use three pints water for six pints quinces & boil until soft in the water from the cores; then put 2 lbs. coffee sugar to 6 lbs. of quinces; then boil an hour smartly, but stirring all the time to prevent burning. Put in jars. Quince & Apple Jelly. Cut the quinces and apples all up together including skins, cores and seeds, half apples and half quinces: simmer until soft enough to strain: drain all night through a cloth over a sieve or strain through a bag and squeeze: boil in proportion of pint of thick juice to pound of white crushed sugar.
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Quince Butter. Core the quinces and wash them, then slice them fine including the skins, without paring boil the cores and strain the water for boiling the quinces in; use three pints water for six pints quinces & boil until soft in the water from the cores; then put 2 lbs. coffee sugar to 6 lbs. of quinces; then boil an hour smartly, but stirring all the time to prevent burning. Put in jars. Quince & Apple Jelly. Cut the quinces and apples all up together including skins, cores and seeds, half apples and half quinces: simmer until soft enough to strain: drain all night through a cloth over a sieve or strain through a bag and squeeze: boil in proportion of pint of thick juice to pound of white crushed sugar.
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