Showing posts with label quince marmalade. Show all posts
Showing posts with label quince marmalade. Show all posts

Quince Marmalade - Preserving And Bottling - Kosher Recipes And Cooking - Food For Shabbat - Homemade

Quince Marmalade - Preserving And Bottling - Kosher Recipes And Cooking - Food For Shabbat - Homemade



QUINCE MARMALADE.
Peel, cut into quarters, and core two pounds of sharp apples, and the same quantity of quinces; put them into a jar, with one pound of white sugar powdered and sprinkled over them; cover them with half a pint of water, and put in also a little bruised cochineal tied in a muslin. Set them in a slack oven till tender, take out the cochineal, and pulp the fruit to a marmalade.
Some cooks prefer boiling the sugar and water first and scalding the fruit till tender, and then adding them to the syrup.

Excerpt From –  The Jewish Manual Practical Information In Jewish And Modern Cookery With A Collection Of Valuable Recipes And Hints Relating To The Toilette By Judith Cohen Montefiore