To make Quince-Paste

Aus: Mrs. Eales Compleat Confectioner (1718-1742), S. 048


Pare the Quinces, and quarter them; to a Pound of Quince put half a Pound of Sugar and half a Pint of Water; boil it fast ’till the Quinces are all to Pieces; then rub it very fine, ’till there be no Lumps in it, and put to it a Pint of Jelly of Quince, boil’d with as much Water as will cover them, and run through a Jelly-bag; boil the Quinces Jelly together, and to a Pint of it put a Pound and a Quarter of fine Sugar; let it scald, but not boil, ’till the Sugar is melted; skim it, and put it in the Stove; turn it when it is candy’d; twice turning will do.





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Marlene Ernst

Marlene Ernst (Transkription): "To make Quince-Paste", in: Mrs. Eales Compleat Confectioner (1718-1742), S. 048,
online unter: (18.08.2022).

Datenbankeintrag erstellt von Marlene Ernst.