A pleasant Gelly in the beginning of the winter is made, of Pearmains,
Pippins and juyce of Quinces. Also a Marmulate made of those Apples, and
juyce of Quinces, is very good.
A SMOOTHENING QUIDDANY OR GELLY OF THE CORES OF QUINCES
Take only the Cores, and slice them thin, with the seeds in them. If you
have a pound of them, you may put a pottle of water to them. Boil them,
till they be all Mash, and that the water hath drawn the Mucilage out of
them, and that the decoction will be a gelly, when it is cold. Then let it
run through a widestrainer or fitcolender (that the gross part may remain
behind, but all the slyminess go through), and to every pint of Liquor take
about half a pound of double refined Sugar, and boil it up to a gelly. If
you put in a little juyce of Quince, when you boil it up, it will be the
quicker.
You may also take a pound of the flesh of Quinces (when you have not cores
enow, to make as much as you desire) and one ounce of seeds of other
Quinces, and boil them each a part, till the one be a strong decoction; the
other a substantial Mucilage.
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