Into the juyce that remains, you may put more flesh of Quinces, and boil it
tender, doing all as at the first. Then adding it (beaten to pulp in a
Mortar) unto the former pulp; repeating this, till you have taken up all
your juyce. Then put your proportion of Sugar to the whole quantity of
pulp, and so make it up into paste, and dry it, and sometimes before a
gentle fire, sometimes in a very moderate stove.
PASTE OF QUINCES WITH VERY LITTLE SUGAR
To one pound of flesh or solid substance of Quinces (when they are pared,
cored, and quartered,) take but a quarter of double refined Sugar. Do thus,
scald your flesh of Quinces in a little of the juyce of other Quinces, that
they may become tender, as if they were coddled.
Then beat them in a mortar to a subtle uniform smooth pulp (which you may
pass through a searce.) In the mean time let your Sugar be dissolved, and
boiling upon the fire. When it is of a candy-height, put the pulp of Quince
to it, and let it remain a little while upon the fire, till it boil up one
little puff or bubbling, and that it is uniformly mixed with the Sugar; you
must stir it well all the while.
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