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New England manuscript cookbook, 1880-1910
Page 65a
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QUINCE HONEY. This is delicious for griddle cakes, especially buckwheat cakes. Make a syrup of five cups of sugar and a pine of water, when it begins to boil, skim until clear; boil ten minutes. Pare and grate two large, ripe quinces and add to syrup and cook ten minutes longer. Boil very slowly 1/2 hour then lay the peaches in jars, Boil the syrup 15 min. longer & pour over them Pack peaches in Jars & pour syrup over them. Pears. Peel, quarter & core. Cook peels & cores in just enough water to cover until soft. When soft drain off water & fix a syrup of 3/4 # sugar & rub it in water you
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QUINCE HONEY. This is delicious for griddle cakes, especially buckwheat cakes. Make a syrup of five cups of sugar and a pine of water, when it begins to boil, skim until clear; boil ten minutes. Pare and grate two large, ripe quinces and add to syrup and cook ten minutes longer. Boil very slowly 1/2 hour then lay the peaches in jars, Boil the syrup 15 min. longer & pour over them Pack peaches in Jars & pour syrup over them. Pears. Peel, quarter & core. Cook peels & cores in just enough water to cover until soft. When soft drain off water & fix a syrup of 3/4 # sugar & rub it in water you
Szathmary Culinary Manuscripts and Cookbooks
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