Quince Cordial Recipe

Take ripe nice quinces, wipe off the fur, and grate them. Express the

juices of the quince pulp through a strong cloth, and to each quart of

it put two-thirds of a quart of French brandy, a pound and a half of

white sugar, a hundred bitter almonds, or peach meats, a dozen cloves.

Put it in a stone pot, cover it tight, and keep it a week in a warm

place, then skim and bottle it, and let it remain a year before using

it.

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