Florence White

‘Quince ‘Marmalet’

This is the Worcester cook’s recipe, early 18th century

Preparation info
    • Difficulty

      Easy

Appears in
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By Florence White

Published 1932

  • About

Ingredients

  • Quinces 1 lb.
  • loaf sugar 1 lb.
  • water

Method

  1. Wipe and peel and cut in quarters and core the quinces and throw them into cold water to keep their colour.
  2. Put the peelings and cores in cold water and boil them till tender.
  3. Strain off the liquid.
  4. When it is cold put the peeled quinces into it, weighing one pound of the fruit and 1