Red Quinces whole

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Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

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Take Six of the finest Quinces, core and scald them tender, drain them from the Water, and when they are cold pare them; then take their Weight in good Sugar, and a Pint of Water to every Pound of Sugar, boil it to a Syrup, and skim it well, then put in the Quinces, and let them stand all Night; when they are red enough, boil them as the Marmalade, with two Porringers full of Jelly. When they are as soft as you can run a Straw thro’ them, put them into Glasses, let the Liquor boil till it is a Jelly, and then pour it over the Quinces.