PRESERVES
For preserving Quinces
Take a peck of quinces, pare them, take out the core with a sharp knife, if you wish to have them whole; boil parings and cores with two pounds frost grapes, in 3 quarts water, boil the liquor an hour and an half or till it is thick, strain it through a coarse hair sieve, add one and a quarter pound sugar to every pound of quince; put the sugar into the sirrup, scald and skim it till it is clear, put the quinces into the sirrup, cut up 2 oranges and mix with the quince, hang them over a gentle fire for five hours, then put them in a stone pot for use, set them in a dry cool place.
|
