DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | English cookbook, 1700s

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Page 9

Red Quinces Whole
Take six of the Largest Quinces core & scald them tender drain them from the water they are cold. Pare them take the weight of them in sugar in 1 pint water Boil it to a Syrup skim it well then Put in the Quinces Let them stand all night when they are red enough Boil them as the marmalade with two [illegible] full of Jelly when you can run a straw through then put them in glasses let the Liquor Boil till its Jelly & pour over the Quinces.
to Make Red Marmalade
Scald the Quinces tender in water cut them in quarters core & pare them to four pounds three pounds of sugar [2 quarts?] water Boil the sugar & water to a syrup then Put in the Quinces cover them let them stand all night over a little fire but not Boil when they are red Enough Put in a [pronyas?] full Jelly or more Boil them up as fast as can when its Enough put it up do not Break the Quinces too much.
to Preserve Cherries with the Lives & Stalks Green
First dip the Stalks & Lives in good Boiling vinegar stik the sprigs upright in a sive till they are dry in the tin Boil some duble refin Sugar to a Syrup dip the stalks & Lives in the Syrup just let them scald lay them on a Sive Boil the sugar to a candy hight then dip the Cherries Stalks & Lives then stick them in to sive to dry

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Red Quinces Whole Take six of the Largest Quinces core & scald them tender drain them from the water they are cold. Pare them take the weight of them in sugar in 1 pint water Boil it to a Syrup skim it well then Put in the Quinces Let them stand all night when they are red enough Boil them as the marmalade with two [illegible] full of Jelly when you can run a straw through then put them in glasses let the Liquor Boil till its Jelly & pour over the Quinces. to Make Red Marmalade Scald the Quinces tender in water cut them in quarters core & pare them to four pounds three pounds of sugar [2 quarts?] water Boil the sugar & water to a syrup then Put in the Quinces cover them let them stand all night over a little fire but not Boil when they are red Enough Put in a [pronyas?] full Jelly or more Boil them up as fast as can when its Enough put it up do not Break the Quinces too much. to Preserve Cherries with the Lives & Stalks Green First dip the Stalks & Lives in good Boiling vinegar stik the sprigs upright in a sive till they are dry in the tin Boil some duble refin Sugar to a Syrup dip the stalks & Lives in the Syrup just let them scald lay them on a Sive Boil the sugar to a candy hight then dip the Cherries Stalks & Lives then stick them in to sive to dry