If you like them sharper, you
may put in a little juyce of Limon, a little before you take the pan from
the fire. When it is cold, put it into pots. This will keep a year or two.
Try if the juyce of Apples (strained out of rasped Apples) in such sort, as
you make Marmulate of Quinces, with the juyce of Quinces, would not be
better, then fair-water, to boil your Apples and Sugar in.
GELLY OF QUINCES
My last Gelly of Quinces I made thus. The Quinces being very ripe, and
having been long gathered, I took the flesh of twelve Quinces in quarters,
and the juyce of fifteen or sixteen others, which made me two pounds of
juyce; And I made a strong decoction of about twenty four others, adding
to these twenty four (to make the decoction the stronger, and more slimy)
the Cores and the Parings of the twelve in quarters; and I used the Cores
sliced and Parings of all these. All this boiled about an hour and half in
eight or ten pound of water; Then I strained and pressed out the decoction
(which was a little viscous, as I desired) and had between 4 and five pound
of strong decoction.
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