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Anne Bayne booke [of recipes] circa 1700
Page 67
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(67) To make rid quinch marmalett the comon way Take your quinches & pare & Coare them & throw them into water. then boile your parings & Coares together & [save?] that water & weigh your quinches & to every pound of quinches put 3 quarters of a pound of sugar either loafs or fine powder sugar & a pint of this water. but let it be cold. & cover it up close & set it on the fire & put in some of your quinch pippins tied up in a muzlin bag to make them Jelly so let them boile leisurly till your quinch turns rid. then take them up into a bowle & breake them with a trensher. then put it into your pan & let them boile very fast stiring it all the while. & if they doe not colour well you may put in a little rid colour & when it will Jelly it is enough. so take it into your pots or glasses. if quinches be very [scarce?] you may put in 2 or 3 pound of apples cut in quarters as you doe your quinche. but it is better without.
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(67) To make rid quinch marmalett the comon way Take your quinches & pare & Coare them & throw them into water. then boile your parings & Coares together & [save?] that water & weigh your quinches & to every pound of quinches put 3 quarters of a pound of sugar either loafs or fine powder sugar & a pint of this water. but let it be cold. & cover it up close & set it on the fire & put in some of your quinch pippins tied up in a muzlin bag to make them Jelly so let them boile leisurly till your quinch turns rid. then take them up into a bowle & breake them with a trensher. then put it into your pan & let them boile very fast stiring it all the while. & if they doe not colour well you may put in a little rid colour & when it will Jelly it is enough. so take it into your pots or glasses. if quinches be very [scarce?] you may put in 2 or 3 pound of apples cut in quarters as you doe your quinche. but it is better without.
Szathmary Culinary Manuscripts and Cookbooks
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