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Frances Collins cookbook, 1825-1846
Page 37
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stirring often When it is clear put it into pots when Cold tie down with brandy paper Quinces Whole Pare them very thin and round and put them into a stew pan fill it with hard water and lay your parings over the quinces to keep them down Cover your stew pan close to keep in the steam and set them over a slow fire till they are soft then let them stand till Cold make a good syrup of pounded sugar wetted with spring water enough to melt it and sufficient to cover the quinces boil and skim it well then put in your fruit and let them boil gently ten minutes then take them off and let them stand 2 or 3 hours then boil them till the syrup is thick and the quinces look clear.
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stirring often When it is clear put it into pots when Cold tie down with brandy paper Quinces Whole Pare them very thin and round and put them into a stew pan fill it with hard water and lay your parings over the quinces to keep them down Cover your stew pan close to keep in the steam and set them over a slow fire till they are soft then let them stand till Cold make a good syrup of pounded sugar wetted with spring water enough to melt it and sufficient to cover the quinces boil and skim it well then put in your fruit and let them boil gently ten minutes then take them off and let them stand 2 or 3 hours then boil them till the syrup is thick and the quinces look clear.
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