Name: Pickled Quinces the best way
Ingredients: Take Quinces not cored nor pared, boil them in fair water not too tender, and put them in a barrel, fill it up with their liquor, and close on the head.; Pare them and boil them with white-wine, whole cloves, cinamon, and slic’t ginger, barrel them up and keep them.; Being pared and cored, boil them up in sweet-wort and sugar, keep them in a glazed pipkin close covered.; Core them and save the cores, cut some of the crab-quinces, and boil them after the Quinces be parboil’d & taken up; then boil the cores, and some of the crab-quinces in quarters, the liquor being boild strain it thorow a strainer, put it in a barrel with the quinces, and close up the barrel.; In the juyce of sweet apples, not cored, but wiped, and put up raw.; In white-wine barrel’d up raw.

Preparation info

Difficulty
Easy

Appears in

The Accomplisht Cook

By Robert May

Published 1660

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Pickled Quinces the best way

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