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Quince Marmalade

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Quince Marmalade

Ingredients

Directions

  1. Peel the quinces, remove the cores, and chop them finely.

  2. Place the chopped quinces in a stew pot and cover with water.

  3. Cook until the quinces change to a red color.

  4. Stew the cores and peels separately until tender, then strain.

  5. Add the strained jelly to the contents of the stew pot.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

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