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Quince Marmalade

A historical recipe from The English Housekeeper, by Anne Cobbett (1851).

A historical recipe

The English Housekeeper: Or, Manual of Domestic Management Containing advice on the conduct of household affairs and practical instructions concerning the store-room, the pantry, the larder, the kitchen, the cellar, the dairy; the whole being intended for the use of young ladies who undertake the superintendence of their own housekeeping, by Anne Cobbett (1851). Project Gutenberg eBook #55314.

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: preserving or pickling. Check current food-safety guidance before following this.

Source and licence

From The English Housekeeper, by Anne Cobbett (1851). Digitised by Project Gutenberg, eBook #55314 (https://www.gutenberg.org/ebooks/55314). 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.

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

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Ingredients

Method

  1. Cut the fruit in quarters, and to 5 lbs.
  2. weight, and 3 lbs.
  3. sugar, add a pint of water;
  4. cover a piece of white paper over to keep in the steam, and simmer gently three hours;
  5. then beat them up to a jam, add ½ lb.
  6. more sugar, and simmer the jam another half hour.--Or: take the parings and cores of 2 lbs.
  7. quinces, cover them with water, and let it boil well;
  8. add 2 lbs.
  9. sugar, and when that is dissolved in the liquor, set it over a slow fire, and let it boil till it becomes a thick syrup;
  10. but the scum must be taken off as it rises.
  11. Let it get cold, then put in the quinces, with a little cochineal, and set it over a slow fire;
  12. stir and beat with a pewter spoon till it is done.