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Quince Preserves

A historical recipe from Margaret Brown's French Cookery Book, by Margaret Brown (1886).

A historical recipe

Margaret Brown's French Cookery Book, by Margaret Brown (1886). Project Gutenberg eBook #44915.

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 Margaret Brown's French Cookery Book, by Margaret Brown (1886). Digitised by Project Gutenberg, eBook #44915 (https://www.gutenberg.org/ebooks/44915). 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.

France. Associated with France by the book is about French cookery (its title: French Cookery Book); 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.

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

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Ingredients

Method

  1. One peck quinces;
  2. peel, core, and weigh them.
  3. It will require just so many pounds of sugar.
  4. Put on the peelings of the quinces and let them boil perfectly done.
  5. Then put the preserves in and the rind of 4 lemons.
  6. Let all boil 1/4 hour, till soft enough to allow a straw to pass partly through them.
  7. One-half pint of water (quite clean and clear) to 1 pound of sugar;
  8. make a syrup and let it commence to boil;
  9. skim it and then put in the fruit.
  10. Let the fruit boil 1/2 hour exactly;
  11. then take out the fruit and lay on a dish.
  12. Let your syrup boil steadily 3/4 hour longer.
  13. Put your jars in hot water on the stove.
  14. Put the fruit in them clear of syrup.
  15. Then pour in the syrup and stop the jars up tightly while standing in the boiling water.
  16. Let them stand in 1/4 hour.