To make Quince Cakes

Preparation info

  • Difficulty

    Easy

Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

  • About

Method

You must let a Pint of the Syrrup of Quinces, with a quart or two of Rasberries, be boiled and clarified over a clear gentle Fire, taking Care that it be well skimm’d from time to time; then add a Pound and half of Sugar, cause as much more to be brought to a Candy-height, and pour’d in hot let the whole be continually stirred about till it is almost cold, then spread it on Plates, and cut it out to Cakes.