Take a Pound of Quince par’d and quarter’d, cut out all the Hard, put to it a Pound of fine Sugar and half a Pint of Water, and let it boil very fast ’till it is all to Pieces; take it off the Fire, and break it very well, that there be no Lumps in it; boil it ’till it is very thick and well jelly’d; then take fine Muslin, and put your Quinces into it, and tye it up round. This Quantity will make three Quinces. Set them into three Pots, or China Cups, that will just hold one; cut off the Stalk-End of the Quince, and put it in the Pot or Cup, to make a Dent in the Quince, that it may be like a whole Quince; let them stand two or three Days, that they may be very stiff; take them out of the Muslin, and make a strong Jelly with Apples and Quinces: Take two Pints of Jelly and two Pound of Sugar, boil it fast ’till it jellies very well; then put in the Quinces, and let them have two or three Boils to make them hot; put them in Pots or Glasses, with Paper close to them.
Übersetzung:Eingelegte ganze Quitten
Marlene Ernst (Transkription): "To preserve Whole Quinces", in: Mrs. Eales Compleat Confectioner (1718-1742), S. 046,
online unter: https://gastrosophie.sbg.ac.at/kbforschung/r-datenbank/?rdb_rezepte=to-preserve-whole-quinces (21.01.2022).
Datenbankeintrag erstellt von Marlene Ernst.