Ingredients
- a pound of sugar to each pound of quinces
Directions
1
Use a pound of sugar to each pound of quinces, after paring, coring, and quartering ; take half of the sugar and make a thin syrup ; boil In this a fev7 of the quinces at a time till all are linished. Make a rich syrup of the remaining sugar, and pour over them.
By Fayette (Mo.). Baptist Church, Ladies of the ·
Recipe sourced from
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