PRESERVED QUINCE WITH GELLY
When I made Quinces with Gelly, I used the first time these proportions; of
the decoction of Quinces three pound; of Sugar one pound three quarters;
Flesh of Quince two pound and an half; The second time these, of decoction
two pound and an half, Sugar two pound and a quarter, Of flesh two pound
three quarters. I made the decoction by boyling gently each time a dozen or
fourteen Quinces in a Pottle of water, an hour and a half, or two hours, so
that the decoction was very strong of the Quinces. I boiled the parings
(which for that end were pared very thick, after the Quinces were well
wiped) with all the substance of the Quince in thick slices, and part of
the Core (excepting all the Kernels) and then let it run through a loose
Napkin, pressing gently with two plates, that all the decoction might come
out; but be clear without any flesh or mash. The first making I intended
should be red; and therefore both the decoction, and the whole were boiled
covered, and it proved a fine clear red. This boiled above an hour, when
all was in.
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