Ingredients
- a pound of loaf sugar pounded
Directions
1
PREPARE the quinces as before directed, take off th« stems and blossoms, wash them clean, and cut them in slices without paring; fill the pan, and pour in water to cover them — stew them gently, putting in a little water occasionally till they are soft; then pour them into a jelly bag; let all the liquor run through without pressing it, which must be set aside for the best jelly; to each pint of this, put a pound of loaf sugar pounded, and boil it to a jelly. The bag may be squeezed for an inferior, but a very nice jelly.
By Randolph, Mary, 1762-1828 ·
Recipe sourced from
internet_archive