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American cookbook, 1759

Page 19

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To make Quince-Cakes. Chuse of the fairest, & least stony Quinces, boile them upward, till they bee very soft: then pare them cleane, & flower them, but not too neere the cores: keepe the boiled cores, & put their weight of raw Quinces & cores to them & to every pound of them, a pint of faire water, & more: Seeth it to half or gelly-thicknes: Then pass it through a faire linnen cloth without forcing, for making the quidany thick: and if it bee not cleere enough, straine the gelly water againe: then beate the Quince flower exceeding fine in a very cleane stone-mortar, & put it to the gelly water in a faire silver dish, & mingle them well together: which dish must bee sett upon a pott of boiling water, & stirre it continually, as it dryeth. When it is dryed as stiff, or stiffer then Past, that you can scarce raise it from the dish with your spoone, let it coole well, & beate it againe very fine in yoe mortar made cleane. This second beating will ask more paines, because the matter is tough after it is dryed, & the least knott will
 
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