To Make Red Quince-marmalet Recipe

Mrs. Mary Eales's Receipts

Pare the Quinces, quarter them, and cut out all that is hard; to a

Pound of Quinces put in a Pound and a Half of Sugar, and half a Pint

of Juice of Barberries, boil'd with Water, as you do Jelly, or other

Fruit; boil it very fast, and break it very small; when it is all to

Pieces, and jellies, it is enough: If you wou'd have the Marmalet of

a very fine Colour, put a few black Bullace to the Barberries when

you make the Jelly.

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