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To Preserve Quinces White

A historical recipe from Famous old receipts used a hundred years and more in the kitchens of the North and the South, contributed by descendants, by Jacqueline Harrison Smith (1906).

A historical recipe

Famous old receipts used a hundred years and more in the kitchens of the North and the South, contributed by descendants, by Jacqueline Harrison Smith (1906). Project Gutenberg eBook #77552.

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 Famous old receipts used a hundred years and more in the kitchens of the North and the South, contributed by descendants, by Jacqueline Harrison Smith (1906). Digitised by Project Gutenberg, eBook #77552 (https://www.gutenberg.org/ebooks/77552). 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. MISS GIBBS, OF BOSTON, SEPTEMBER 24TH, 1812.
  2. To three pounds of loaf sugar put 3 half pints of water and whites and shells of 3 eggs, boil and skim well, until it is clear, and put the quinces on the fire in cold water;
  3. let them simmer until they are tender, let them cool a little, pare them with a sharp knife, cut them in quarters, take out the core and all hard or bruised parts;
  4. put the quinces in the preserving pan with syrup enough to cover them, allowing for evaporation;
  5. cover the preserving pan until they begin to boil, then uncover them and skim them constantly, till they look transparent, when they will be done.
  6. Pour a little syrup in the bottom of the jar, then put a slice of quince, then pour a little syrup, and so on until the jar is nearly filled.
  7. The remainder of the syrup should be boiled the next day and poured over the quinces.