Pare some quinces that are quite ripe, cut them
into quarters, core thorn, and put them into a
saucepan ; cover them with the parings ; fill the
saucepan nearly full of spring water, cover it
close, and let the quinces stew over a slow fire till
soft and of a pink colour ; then pick out all the
quinces from the parings ; beat them to a pulp
in a marble mortar or wooden bowl ; put the
same weight of fine loaf sugar as there is pulp
into as much of the water they were stewed in
as will dissolve the sugar. Boil and skim well,
then put in the pulp of the quinces ; boil gently
for three-quarters of an hour, stirring aU the
time, or the marmalade will stick to the pan and
bum. Put it in pots, and tie down close.
Quince Marmalade (another way). —
Take quinces that are quite lipe, pare, cut
them into quarters, taking out the core, and
put them into a stewpan, with spring water
enough to cover them. Keep them closely
covered, and let them stew gently till they are
quite soft and red, then mash and rub them
through a hair .sieve. Put them in a pan over
a gentle fire, with as much clarified sugar as
the weight of the quinces. Boil for an hour,
stiiTing all the time, to keep the marmalade-
from sticking. Put it into pots, and tie down
when cold.
Quince Marmalade, Superior.— Take
some ripe quinces✪ Quince Marmalade (another way), wash them, and put them
whole into a preserving-pan, with as much
boiling water as will cover them. Let them
simmer gently until they are so soft that they
can be easily pierced with a pin. Lift them
out, peel and core them, put the cores and
skins back into the water, and boil until it
is considerably reduced, then strain it. Cut
the fruit into thin slices. Weigh these with
an equal weight of refined sugar. Put them
\vitli the sugar into a preserving pan, pour over
them the strained liquor, boil the whole slowly
over a gentle fire, and stir with a wooden
spoon till it is thick and smooth. In order to
ascertain whether or not it is done enough put
a little every now and then upon a plate, and
when it jellies it is done. Put it, whilst hot,
into glasses or jars, and cover in the usual way.
Time, five hours or more.
Quince Paste, for Dessert. — Take
some ripe quinces, pare, core, and quarter them,
and boil them until they are soft in as much
water as will barely cover them. Lift them
out, drain them, and rub them through a sieve.
Stir the pulp over a clear fire until it forms a
dry paste. Weigh it, mix with it its weight
in powdered and sifted sugar✪ Quince Paste for Dessert, and stir it
unceasingly over a gentle fire until it is firm,
and leaves the sides of the saucepan with the
spoon. Press it into shallow pans, and when it
is cold stamp it out into shapes, and,' if neces-
sary, dry these in a cool oven imtil they are
entirely free from moisture. Store in tin boxes
between sheets of writing paper. The paste
may, if liked, be more strongly flavoured by
boiling the fruit in quince juice instead of
water. Time, foiu- to five hours.
Quince Pie. — Line the edges of a pie-dish
with a short paste. Fill the dish with quinces,
pared, cored, and quartered, .sprinkle a little
sugar on the top, and add a pinch of grated
lemon-peel. Moisten the edges, cover the dish
with 'pastry, and bake in a moderate oven.
Sift a little powdered sugar over the pie before
sending it to table. Time to bake, according
to size.
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✪ Quince Pie
Page 1424 · 4 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
Pare some quinces that are quite ripe, cut them into quarters, core them, and put them into a saucepan ; cover them with the parings ; fill the saucepan nearly full of spring water, cover it close, and let the quinces stew over a slow fire till soft and of a pink colour ; then pick out all the
quinces from the parings ; beat them to a pulp in a marble mortar or wooden bowl ; put the same weight of fine loaf sugar as there is pulp into as much of the water they were stewed in as will dissolve the sugar. Boil and skim well, then put in the pulp of the quinces ; boil gently for three-quarters of an hour, stirring aU the time, or the marmalade will stick to the pan and bum. Put it in pots, and tie down close.
Quince Marmalade (another way). —
Take quinces that are quite lipe, pare, cut them into quarters, taking out the core, and put them into a stewpan, with spring water enough to cover them. Keep them closely covered, and let them stew gently till they are quite soft and red, then mash and rub them through a hair sieve. Put them in a pan over a gentle fire, with as much clarified sugar as the weight of the quinces. Boil for an hour, stiiTing all the time, to keep the marmalade from sticking. Put it into pots, and tie down when cold.
Quince Marmalade, Superior.— Take
some ripe quinces, wash them, and put them whole into a preserving-pan, with as much boiling water as will cover them. Let them simmer gently until they are so soft that they can be easily pierced with a pin. Lift them out, peel and core them, put the cores and skins back into the water, and boil until it is considerably reduced, then strain it. Cut the fruit into thin slices. Weigh these with an equal weight of refined sugar. Put them with the sugar into a preserving pan, pour over them the strained liquor, boil the whole slowly over a gentle fire, and stir with a wooden spoon till it is thick and smooth. In order to ascertain whether or not it is done enough put a little every now and then upon a plate, and when it jellies it is done. Put it, whilst hot, into glasses or jars, and cover in the usual way. Time, five hours or more.
Quince Paste, for Dessert. — Take
some ripe quinces, pare, core, and quarter them, and boil them until they are soft in as much water as will barely cover them. Lift them out, drain them, and rub them through a sieve. Stir the pulp over a clear fire until it forms a dry paste. Weigh it, mix with it its weight in powdered and sifted sugar, and stir it unceasingly over a gentle fire until it is firm, and leaves the sides of the saucepan with the spoon. Press it into shallow pans, and when it is cold stamp it out into shapes, and, if necessary, dry these in a cool oven until they are entirely free from moisture. Store in tin boxes between sheets of writing paper. The paste may, if liked, be more strongly flavoured by boiling the fruit in quince juice instead of water. Time, four to five hours.
Quince Pie. — Line the edges of a pie-dish with a short paste. Fill the dish with quinces, pared, cored, and quartered, , sprinkle a little sugar on the top, and add a pinch of grated lemon-peel. Moisten the edges, cover the dish with 'pastry, and bake in a moderate oven. Sift a little powdered sugar over the pie before sending it to table. Time to bake, according to size.
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Records on this page
Quince Marmalade (another way)Quince Marmalade, SuperiorQuince Paste for DessertQuince Pie