Cassell's New Dictionary of Cookery

From Aberdeen Crullas to Zwiebach — the vast Cassell's dictionary with a recipe for everything, each priced to the penny ('Probable cost, 2s.'), plus the whole science of the 1912 kitchen.

Home › The Principles of Cookery › QUINCE MARMALADE (another way) (Take quinces that are quite)

QUINCE MARMALADE (another way) (Take quinces that are quite)

Take quinces that are quite ripe, pare, cut them into quarters, taking out the core, and put them into a stewpan, with spring water enough to cover them. Keep them closely covered, and let them stew gently till they are quite soft and red, then mash and rub them through a hair sieve. Put them in a pan over a gentle fire, with as much clarified sugar as the weight of the quinces. Boil for an hour, stirring all the time, to keep the marmalade from sticking. Put it into pots, and tie down when cold.

Read next

← QUINCE MARMALADE (another way) (Pare some quinces)Quince Marmalade, Superior →