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Quince Conserve

From Aunt Daisy's Cookery Book 1953 (1953).

Source and licence

From Aunt Daisy's Cookery Book 1953 (1953), printed page 3, digitised by the Internet Archive: https://archive.org/details/AuntDaisysCookeryBook1953

Read the original not stated by archive.org

What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

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

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Ingredients

Method

  1. Seven pounds quinces, 7 pints water, 9 lb.
  2. sugar.
  3. Wipe quinces well, put in pan with the water and boil till quinces are soft.
  4. Take out, peel and core, and cut into suitable pieces.
  5. Add A]/ 2 lb.
  6. sugar to the water, put in quinces, and boil for half an hour.
  7. Add remaining sugar, and cook till a bright colour, and will set when tested— about hour after last sugar is put in.