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Brandied Quinces

A historical recipe from The International Jewish Cook Book 1600 Recipes According to the Jewish Dietary Laws with the Rules for Kashering, by Florence Kreisler Greenbaum (1919).

A historical recipe

The International Jewish Cook Book 1600 Recipes According to the Jewish Dietary Laws with the Rules for Kashering; the Favorite Recipes of America, Austria, Germany, Russia, France, Poland, Roumania, Etc., Etc., by Florence Kreisler Greenbaum (1919). Project Gutenberg eBook #12350.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards. Its words name: home canning or sealing in jars. Check current food-safety guidance before following this.

Source and licence

From The International Jewish Cook Book 1600 Recipes According to the Jewish Dietary Laws with the Rules for Kashering, by Florence Kreisler Greenbaum (1919). Digitised by Project Gutenberg, eBook #12350 (https://www.gutenberg.org/ebooks/12350). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

Associated with Jewish by the book is about Jewish cookery (Jewish cooking); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

  • Home canning. Old canning methods can let botulism through. Use current tested canning guidance.

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Ingredients

Method

  1. Select large yellow, pear-shaped quinces, and peel and quarter them.
  2. Take out the cores and throw into cold water, until all are pared.
  3. Then boil until tender, so they can easily be pierced.
  4. Take them out with a perforated skimmer and weigh.
  5. Then take three-quarters of a pound of sugar to a pound of quinces, and boil in a little over half the quince water.
  6. Add stick cinnamon and cloves (removing the soft heads).
  7. Boil until quite a thick syrup.
  8. Pack the quinces in jars, add a pint of good brandy to the syrup and pour boiling hot over the quinces and seal immediately.