To Preserve Quinces PERIOD: England, 17th century | SOURCE: Archimagirus Anglo-Gallicus; Or, Excellent & Approved Receipts and Experiments in Cookery, 1658 | CLASS: Authentic DESCRIPTION: A recipe for quince preserves
To Preserve Quinces. Take Quinces and weigh them, core and pare them, then take for every pound of Quinces a pound of Sugar; then take Quinces and grate them and strain them; for every pound half a pint as the juyce of the Quinces, and half a pint of fair water; the water, and sugar, and syrrop must be first boyled and clean skimmed, then put in your Quinces and turn them still to keep the colour of them: then let them boyl so till the Quinces be tender, they must seethe very softly, for fear of breaking; and ever as the scumme ariseth, you must take it off with a feather. |
RETURN TO: 17th Century English Recipes
A Boke of Gode Cookery17th
Century English Recipes
© 1997 - 2002
James
L. Matterer