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English cookbook, 1860
Page 30
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To preserve Quinces Take the largest Quinces you can get take out the core peel them and put them into water - to every lb of Quince put three quarters of a lb of Lump sugar and to every lb of Sugar a pint of water - skim it well and let it cool then put in your Quinces and let them boil slow till they are quite tender and as deeply coloured as you like them - keep them covered with the peel all the time they are on the fire
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To preserve Quinces Take the largest Quinces you can get take out the core peel them and put them into water - to every lb of Quince put three quarters of a lb of Lump sugar and to every lb of Sugar a pint of water - skim it well and let it cool then put in your Quinces and let them boil slow till they are quite tender and as deeply coloured as you like them - keep them covered with the peel all the time they are on the fire
Szathmary Culinary Manuscripts and Cookbooks
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