To Make White Quince-marmalet Recipe

Mrs. Mary Eales's Receipts

Pare Quinces, and quarter them, putting as much Water as will cover

them, and boil them all to Pieces to make Jelly; run it through a

Jelly-bag; then take a Pound of Quince, pare, quarter, and cut out

all the Hard of it; and to a Pound of Quinces put a Pound and a Half

of Sugar fine beaten, and half a Pint of Water, and let it boil

'till it is very clear; keep it stirring, and it will break as much

as shou'd be; when the Sugar is boil'd to be very thick, almost a

Candy, put in half a Pint of Jelly, and let it boil very fast 'till

it jellies: As soon as you take it off, put in the Juice of a Lemon;

skim it well, and put it in Pots or Glasses: It is the better for

having Lumps in it.

Vote

fruit

fruit

fruit

fruit

fruit

fruit

fruit

fruit

Most Viewed Recipes from Mrs. Mary Eales's Receipts

To Make Spanish-butter

To Dry Apricocks

To Make Barley-cream

To Make Raw-almond Or Ratafea-cream

To Make Clouted-cream

To Make White Quince-marmalet

To Dry Amber Or Any White Plums

To Make Blamange

To Make Caramel

To Make A Trifle

To Make Red Plum-paste

To Candy Cowslips Or Any Flowers Or Greens In Bunches

To Make All Sorts Of Sugar-paste

To Make Currant-paste Either Red Or White

Least Viewed Recipes from Mrs. Mary Eales's Receipts

To Make Little Round Ratafea-puffs

To Dry Black Pear-plums Or Muscles Or The Great Moguls

To Make White Pear-plum Clear-cakes

To Make Sack-posset Or Sack-cream

To Make Orange Or Lemmon Clear-cakes

To Make All Sorts Of Sugar-puffs

To Make Almond-paste Either Bitter Or Sweet: The Bitter Are Ratafea

To Preserve Or Dry Nutmeg-peaches

To Make Orange-halves Or Quarters With The Meat In Them

To Make Honeycomb-cakes Of Orange-flower-violet Of Cowslips

To Make Apple-jelly For All Sorts Of Sweet-meats

To Make Long-biscuit

To Make Pistato-cream

To Make Spunge-biscuit

To Make White Plum-paste