Quince Cheese. — ^Boil the quinces, and
rub them to a pulp, as in the last recipe.
Weigh this pulp and also an equal weight
of sugar✪ Quince Cheese. I5oil the fruit till it is dry;
pound the sugar, stir it, and keep stirring
over a gentle fire until the jam is stiff and
smooth, and so dry that it leaves the sides of
the saucepan with a spoon. Spread it out on
shallow dishes, or make little paper cases
pour the fruit in to the depth of half an inch,
and, if necessary, dry in a cool oven until the
fruit is quite stiff. If the cheese has been
spread on dishes, cut it into fancy shapes, and
store these in a tin box between sheets of writing
paper. If paper cases are used they can be
taken off easily if they are dipped for a moment
in cold water.
Quince Cream. — Take some ripe quinces,
roast them, remove the cores, and cut them into
thin slices. Boil the quinces in a pint of cream,
with ginger, then strain and flavour with loaf
sugar✪ Quince Cream.
Quince Custard. — Pare the quinces, and
simmer them gently till they are tender in as
much water as will barely cover them. Pour
oft' the juice, and strain it through a jelly -bag.
Boil a pint of it with five oiinces of loaf sugar,
and mix it very gradually whilst hot with
the yolks of ten well-beaten eggs✪ Quince Custard. Poirr the
custard into a heated jug, put this into a sauce-
pan of hot water, and stii- over the fire until
the custard begins to thicken. Pour it into
glasses, and it is ready for serving. Sufficient
for a pint and a half of custard.
Quince Jelly. — Choose quinces that are
ripe and yellow, but quite sound. Wash, but
do not peel them, cut them into slices, and
put them into a preserving pan. Shake them
well down, barely cover them with water, and
let them boil gently until they are soft, but
they must not be allowed to remain so long
as to deepen their colour. Turn them into
a jelly-bag, and let the juice drain from
them without pressure : filter it two or three
times, if necessary, till it is clear and bright.
Measure the juice, and boil it quickly for
twenty minutes. Take it from the fire, and
stir into it, until dissolved, twelve ounces of
powdered lump sugar for each pint of juice✪ Quince Jelly.
Boil it again, and carefully remove the scum
as it rises. Let it boil until it will jelly when a
little is put upon a plate. Pour it at once into
glasses or small moulds. The jeUy ought to
boil quickly, or the colour will not be good.
The pulp left in the jelly-bag may be boiled
with moist sugar for common use ; half a
pound of sugar will be sufficient for each pound
of pulp. Time, twenty minutes to boil the
juice by itself ; ten or fifteen minutes to boil it
with the sugar, or till it jellies.
Quince Jelly (another way). — Take one
quart of quince juice, and add to it one pound
of loaf sugar; boil until it candies. Boil it
again with a pint of white wine in which an
ounce of gum arable✪ Quince Jelly (another way) has been dissolved, and
pour it into pots or glasses. When cold it will
set to a solid jelly.
Page 1422 · 5 recipe records on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Quince Cheese. — ^Boil the quinces, and rub them to a pulp, as in the last recipe. Weigh this pulp and also an equal weight of sugar. Boil the fruit till it is dry; pound the sugar, stir it, and keep stirring over a gentle fire until the jam is stiff and smooth, and so dry that it leaves the sides of the saucepan with a spoon. Spread it out on shallow dishes, or make little paper cases pour the fruit in to the depth of half an inch,
and, if necessary, dry in a cool oven until the fruit is quite stiff. If the cheese has been spread on dishes, cut it into fancy shapes, and store these in a tin box between sheets of writing paper. If paper cases are used they can be taken off easily if they are dipped for a moment in cold water.
Quince Cream. — Take some ripe quinces, roast them, remove the cores, and cut them into thin slices. Boil the quinces in a pint of cream, with ginger, then strain and flavour with loaf sugar.
Quince Custard. — Pare the quinces, and simmer them gently till they are tender in as much water as will barely cover them. Pour oft' the juice, and strain it through a jelly -bag. Boil a pint of it with five ounces of loaf sugar, and mix it very gradually whilst hot with the yolks of ten well-beaten eggs. Pour the custard into a heated jug, put this into a saucepan of hot water, and stir over the fire until the custard begins to thicken. Pour it into glasses, and it is ready for serving. Sufficient for a pint and a half of custard.
Quince Jelly. — Choose quinces that are ripe and yellow, but quite sound. Wash, but do not peel them, cut them into slices, and put them into a preserving pan. Shake them well down, barely cover them with water, and let them boil gently until they are soft, but they must not be allowed to remain so long as to deepen their colour. Turn them into a jelly-bag, and let the juice drain from them without pressure : filter it two or three times, if necessary, till it is clear and bright. Measure the juice, and boil it quickly for twenty minutes. Take it from the fire, and stir into it, until dissolved, twelve ounces of powdered lump sugar for each pint of juice. Boil it again, and carefully remove the scum as it rises. Let it boil until it will jelly when a little is put upon a plate. Pour it at once into glasses or small moulds. The jelly ought to boil quickly, or the colour will not be good. The pulp left in the jelly-bag may be boiled with moist sugar for common use ; half a pound of sugar will be sufficient for each pound of pulp. Time, twenty minutes to boil the juice by itself ; ten or fifteen minutes to boil it with the sugar, or till it jellies.
Quince Jelly (another way). — Take one quart of quince juice, and add to it one pound of loaf sugar; boil until it candies. Boil it again with a pint of white wine in which an ounce of gum arable has been dissolved, and pour it into pots or glasses. When cold it will set to a solid jelly.
Records on this page
Quince CheeseQuince CreamQuince CustardQuince JellyQuince Jelly (another way)