Quince Wine

Preparation info

  • Difficulty


Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

  • About


Gather the Quinces when dry and full ripe, take twenty large Quinces, wipe them clean with a coarse Cloth, and grate them with a large Grater or Rasp as near the Core as you can, but none of the Core; boil a Gallon of Spring-water, throw in your Quinces, let it boil softly about a quarter of an Hour, then strain them well into an Earthern Pan on two Pound of double refin’d Sugar, pare the Peel of two large Lemons, throw in and squeeze the Juice in thro’ a Sieve, stir it about till it is very cool, then toast a little Bit of Bread very thin and brown, rub a little Yeast on it, let it stand close cover’d twenty-four Hours, then take out the Toast and Lemon, and put it up in a Cag, keep it three Months, then bottle it. If you make a twenty Gallon Cask let it Stand Six Months before you bottle it; when you strain your Quinces you are to wring them hard in a coarse Cloth.