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Recipes from The Inglenook Cookbook
 by The Sisters of the Brethren Church (1906)

PRESERVING AND CANNING

QUINCE HONEY
 
 
 Take 2 pints of sugar, 1 pint of water and 1 pint of grated quince. If a bit of alum is put in it will not sugar so readily. Boil to a syrup.

Sister Katie Moore Strickier, Ivester, Iowa.
 
 

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