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American cookbook, 1759
Page 24
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To preserve Quinces redd. Take foure pound of Quinces, foure pints of water, whereof a quart seeth with the parings, & cores, till it bee very glibb. Then take foure pound great weight of Sugar: When the Sugar is melted, put in your Quinces. Let them boile allwayes alike softly covered up close: often bee stirring them, & as they grow tender, take them out, & let the syrrop boile a while after them. To make red Marmalad of Quinces. Take two pound of Sugar, & two pound, & half of Quinces, & an Ale-pint, & half of water (which must bee strongly sodden before with the parings, & cores of the Quinces) & when your Sugar is melted, put in your Quinces, which must bee thinne pared
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To preserve Quinces redd. Take foure pound of Quinces, foure pints of water, whereof a quart seeth with the parings, & cores, till it bee very glibb. Then take foure pound great weight of Sugar: When the Sugar is melted, put in your Quinces. Let them boile allwayes alike softly covered up close: often bee stirring them, & as they grow tender, take them out, & let the syrrop boile a while after them. To make red Marmalad of Quinces. Take two pound of Sugar, & two pound, & half of Quinces, & an Ale-pint, & half of water (which must bee strongly sodden before with the parings, & cores of the Quinces) & when your Sugar is melted, put in your Quinces, which must bee thinne pared
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