To Preserve White Quinces
Instructions
Take the fairest you can get, and coddle them very tender, so that a straw may go through to the Core, then core them with a scoop or small knife, then pare them neatly, and weigh them, to every pound of Quinces, take one pound of double refined Sugar, and a Pint of the Water wherein thin slices of Pippins have been boiled; for that is of a Jellying quality, put your Sugar to the Pippin water, and make a Sirrup, and scum it, then put in your Quinces, and boil them very quick, and that will keep them whole and white, take them from the fire sometimes and shake them gently, keep them clean scummed, when you perceive them to be very clear, put them into Gally-pots or Glasses, then warm the Jelly and put it to them.
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The Queen-like Closet or Rich Cabinet (1672).
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