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Quinces

A historical recipe from The Philadelphia Housewife, by Hodgson, Mary, active 1855 (1855).

A historical recipe

The Philadelphia Housewife; or, Family Receipt Book, by Hodgson, Mary, active 1855 (1855). Project Gutenberg eBook #52815.

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 Philadelphia Housewife, by Hodgson, Mary, active 1855 (1855). Digitised by Project Gutenberg, eBook #52815 (https://www.gutenberg.org/ebooks/52815). 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. Take fine large quinces;
  2. pare and core them;
  3. cut them round half an inch thick;
  4. then put them in the preserving kettle with the skins and cores, with water enough to cover them;
  5. let them boil till they look clear: take them up;
  6. strain the juice;
  7. put it back again into the kettle with the sugar, allowing three quarters of a pound to a pound of quinces: let the syrup boil slowly;
  8. skim it, and put it in the quinces for twenty minutes.