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Anne Bayne booke [of recipes] circa 1700
Page 154
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(154) To make aprecock & quinch wine Take to every pound of Aprecocks one quart of water & halfe a pound of sugar. let your sugar & water boile before you put in your aprecocks. then pare them & stone them. & let them boile till they be very tender. & the liquor strong then strain them. & when it is settled & cold put it into a barrell. & let it stand 10 daies. then bottle it & put a lumpe of loafe sugar into every bottle quinch is the same way
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(154) To make aprecock & quinch wine Take to every pound of Aprecocks one quart of water & halfe a pound of sugar. let your sugar & water boile before you put in your aprecocks. then pare them & stone them. & let them boile till they be very tender. & the liquor strong then strain them. & when it is settled & cold put it into a barrell. & let it stand 10 daies. then bottle it & put a lumpe of loafe sugar into every bottle quinch is the same way
Szathmary Culinary Manuscripts and Cookbooks
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