The other boiled not above half an hour, always uncovered (as
also in making his decoction) and the Gelly was of a fine pale yellow. I
first did put the Sugar upon the fire with the decoction, and as soon as it
was dissolved, I put in the flesh in quarters and halves; and turned the
pieces often in the pan; else the bottom of such as lay long unturned,
would be of a deeper colour then the upper part. The flesh was very tender
and good. I put some of the pieces into Jar-glasses (carefully, not to
break them,) and then poured gelly upon them. Then more pieces, then more
gelly, &c. all having stood a while to cool a little.
TO MAKE FINE WHITE GELLY OF QUINCES
Take Quinces newly from the tree, fair and sound, wipe them clean, and boil
them whole in a large quantity of water, the more the better, and with a
quick fire, till the Quinces crack and are soft, which will be in a good
half hour, or an hour. Then take out the Quinces, and press out their
juyce, with your hands hard, or gently in a press through a strainer, that
only the clear liquor or juyce run out, but none of the pap, or solid and
fleshy substance of the Quince.
Pages:
364
365
366
367
368
369
370
371
372
373
374
375
376
377
378
379
380
381
382
383
384
385
386
387
388