Pickled Quinces the best way

Name: Pickled Quinces the best way
Ingredients: Pare them and boil them with white-wine, whole cloves, cinamon, and slic’t ginger, barrel them up and keep them.; 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.; Being pared and cored, boil them up in sweet-wort and sugar, keep them in a glazed pipkin close covered.; In white-wine barrel’d up raw.; In the juyce of sweet apples, not cored, but wiped, and put up raw.; 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.

Preparation info

Difficulty
Easy

Appears in

The Accomplisht Cook

By Robert May

Published 1660

About

Method

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