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Quince Cheese

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United States

Known as an American recipe, with similar versions prepared across other nations.

  • Preserving. Old preserving methods may not make food safe to keep. Use current tested guidance.

Ingredients 8 ingredients

  1. a pound of sugar
  2. Apple
  3. a pound of white sugar
  4. Quince
  5. Cut
  6. a pint of it
  7. a teacup of clean brown sugar
  8. Water

Possible health benefits

General information, not medical advice.

  1. Quince Source of vitamin C

    Source of vitamin C · 15 mg per 100 g, 19% of the reference intake per 100 g

    • Vitamin C contributes to normal collagen formation for the normal function of blood vessels.
    • Vitamin C contributes to normal collagen formation for the normal function of bones.
    • Vitamin C contributes to normal collagen formation for the normal function of cartilage.
    11 more authorised claims
    • Vitamin C contributes to normal collagen formation for the normal function of gums.
    • Vitamin C contributes to normal collagen formation for the normal function of skin.
    • Vitamin C contributes to normal collagen formation for the normal function of teeth.
    • Vitamin C contributes to normal energy-yielding metabolism.
    • Vitamin C contributes to normal functioning of the nervous system.
    • Vitamin C contributes to normal psychological function.
    • Vitamin C contributes to the normal function of the immune system.
    • Vitamin C contributes to the protection of cells from oxidative stress.
    • Vitamin C contributes to the reduction of tiredness and fatigue.
    • Vitamin C contributes to the regeneration of the reduced form of vitamin E.
    • Vitamin C increases iron absorption.

    Vitamin C, also known as ascorbic acid, is a water-soluble nutrient found in some foods. In the body, it acts as an antioxidant, helping to protect cells from the damage caused by free radicals. NIH fact sheet

    Nutrients per 100 g of “Quinces, raw”, USDA FoodData Central.

Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. lin bng with the liquor, press them very slightly ;
  2. to each pint of the li(|Uor put a pound of sugar ;
  3. stir it until it is all dissolved, then set it over the fire, and let it boil gently, until by cooling some on a plate, you find it a good jelly, then turn it into pots or tumblers, and when cold, secure as directed for jellies.
  4. Quince a^d Apple Jelly.
  5. — Cut small, and core an equal weight of tart apples and quinces ;
  6. put the quinces into a preserving kettle, with water lo cover them, cover and set it over the lire until they are soft, then add the apples, let them boil until they are almost a pulp, (there should be enough water to cover them,) then put all into a jelly bag, and strain without pressing it ;
  7. to each pint of the liquor put a pound of white sugar, put it over the fire, and let it boil gently, until by trying some on a fiat plate, 3'ou find it a fine jelly ;
  8. when cool, put it in pots or tumblers, the next day cover as directed.
  9. After making the best jelly, squeeze the juice from the pulp, put a teacup of clean brown sugar to a pint of it, boil it, taking off the scum as it rises ;
  10. when it is a nice jelly, put it in pots.

Plating

Cookware for this recipe

  • Saucepan
  • Chef's knife
  • Wooden spoon
  • Spatula
  • Sieve
  • Kettle