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‘Quince ‘Marmalet’
This is the Worcester cook’s recipe, early 18th century
Preparation info
- Difficulty
Easy
Appears in
Published 1932
Ingredients
- Quinces
1 lb. - loaf sugar
1 lb. - water
Method
- Wipe and peel and cut in quarters and core the quinces and throw them into cold water to keep their colour.
- Put the peelings and cores in cold water and boil them till tender.
- Strain off the liquid.
- When it is cold put the peeled quinces into it, weighing one pound of the fruit and
1
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