Preserved Quinces
Ingredients
Directions
Pare, quarter, and core the quinces, saving the skins and cores.
Place the quinces in a pot and add just enough water to cover them.
Cook over medium heat until the quinces are tender.
Strain the quinces, reserving the liquid.
Use the skins and cores to make a syrup if desired.
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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