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Classic CookBook Recipes: A 1796 Cookbook: American Cookery by Amelia Simmons

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Recipes from American Cookery
 by Amelia Simmons (1796)

PRESERVES

To Make Marmalade

To two pounds of quinces put one and a half pound of sugar and a pint of spring water; then put them over the fire, and boil them till they are tender; then take them up and bruise them; then put them into the liquor, let it boil three quarters of an hour, and then put it into your pots or saucers.

 

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