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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

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.

 

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