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To Stew Quiivces

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United States

Known as an American recipe, with similar versions prepared across other nations.

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

Ingredients 7 ingredients

  1. a pint of
  2. a pound of sugar
  3. a pound of sugar boiled
  4. Quinces
  5. Water
  6. Cut
  7. Peaches

Possible health benefits

General information, not medical advice.

  1. Quince Source of vitamin C

    Source of vitamin C · 15 mg per 100 g, 19% of the reference intake per 100 g

    • Vitamin C contributes to normal collagen formation for the normal function of blood vessels.
    • Vitamin C contributes to normal collagen formation for the normal function of bones.
    • Vitamin C contributes to normal collagen formation for the normal function of cartilage.
    11 more authorised claims
    • Vitamin C contributes to normal collagen formation for the normal function of gums.
    • Vitamin C contributes to normal collagen formation for the normal function of skin.
    • Vitamin C contributes to normal collagen formation for the normal function of teeth.
    • Vitamin C contributes to normal energy-yielding metabolism.
    • Vitamin C contributes to normal functioning of the nervous system.
    • Vitamin C contributes to normal psychological function.
    • Vitamin C contributes to the normal function of the immune system.
    • Vitamin C contributes to the protection of cells from oxidative stress.
    • Vitamin C contributes to the reduction of tiredness and fatigue.
    • Vitamin C contributes to the regeneration of the reduced form of vitamin E.
    • Vitamin C increases iron absorption.

    Vitamin C, also known as ascorbic acid, is a water-soluble nutrient found in some foods. In the body, it acts as an antioxidant, helping to protect cells from the damage caused by free radicals. NIH fact sheet

    Nutrients per 100 g of “Quinces, raw”, USDA FoodData Central.

Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. Pare and cut them in quarters, tike out the cores, put them into a stewpan wTth half enough water to cover them, cover the pan, and let them boil till tender, add half a pound of sugar to each pound of cut quinces, cover them and let them stew until the syrup is rich and thick.
  2. Or, pare, core, and cut the quinces, put the skins and cores in the bottom of a stewpan or preserving kettle, put in the cut quinces and enough water to half cover them ;
  3. cover the vessel and let them stew till tender, then take them up, bruise the skins and cores, and strain the w^ater from them ;
  4. take for each pound of quinces (before they were boiled) half a pint of the strained w^ater, and half a pound of sugar boiled to a nice syrup ;
  5. then put in the boiled, quinces and boil until they are sweet and rich.
  6. To Stew Peaches.
  7. — Take small under-ripe Jjeaches, pare them neatly, and put them into a cettle w^ith water nearly to cover them, and set them over a gentle fire;
  8. to each quart of peaches, put half pound of sugar;
  9. let them stew until the syrup is rich.
  10. Serve cold for tea or dessert.

Plating

Cookware for this recipe

  • Saucepan
  • Chef's knife
  • Sieve
  • Kettle