Directions for Cookery, in Its Various Branches
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Boil thequinces in a close kettle with the cores and parings, insufficient water to cover them. In half an hour take, them out, spread them to cool, and add to the cores and parings some smallinferior quinces cut in quarters, but not pared or cored; and pourin some more water, just enough to boil them. Cover the pan, andlet them simmer for an hour. Then take it off, strain the liquid, measure it, and to each quart allow a pound of loaf-sugar. Put thesugar to melt in the liquid, and let it set a...ll night. Next dayboil the quinces in it for a quarter of an hour, and then takethem out and cool them, saving the syrup. On the following dayrepeat the same; and the fourth day add a quarter of a pound moresugar to each pint of the syrup, and boil the quinces in it twelveminutes. If by this time they are not tender, bright, andtransparent all through, repeat the boiling.
When they are quite done, put quince jelly or marmalade into theholes from whence you took the cores; put the quinces into glassjars and pour the syrup over them.
What to read after Directions for Cookery, in Its Various Branches?
You can find similar books in the "Read Also" column, or choose other free books by Leslie Eliza to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
Boil thequinces in a close kettle with the cores and parings, insufficient water to cover them. In half an hour take, them out, spread them to cool, and add to the cores and parings some smallinferior quinces cut in quarters, but not pared or cored; and pourin some more water, just enough to boil them. Cover the pan, andlet them simmer for an hour. Then take it off, strain the liquid, measure it, and to each quart allow a pound of loaf-sugar. Put thesugar to melt in the liquid, and let it set a...ll night. Next dayboil the quinces in it for a quarter of an hour, and then takethem out and cool them, saving the syrup. On the following dayrepeat the same; and the fourth day add a quarter of a pound moresugar to each pint of the syrup, and boil the quinces in it twelveminutes. If by this time they are not tender, bright, andtransparent all through, repeat the boiling.
When they are quite done, put quince jelly or marmalade into theholes from whence you took the cores; put the quinces into glassjars and pour the syrup over them.
What to read after Directions for Cookery, in Its Various Branches?
You can find similar books in the "Read Also" column, or choose other free books by Leslie Eliza to read onlineMoreLess
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