To Make Quince Clear-cakes Recipe

Mrs. Mary Eales's Receipts

Pare, quarter, and boil the Quince with as much Water as will cover

it, putting in a little more as it boils, but not too much; let it

be a very strong Jelly, and run it through a Jelly-bag; put a Pound

and a Half of the finest sifted Sugar to a Pint of Jelly; let the

Jelly boil, then put in the Sugar, and let it scald 'till the Sugar

is melted; then put it through a Strainer, laid in a broad Earthen

Pan; fill it in little Pots, and when it is hard candy'd, turn it on

Glasses as other Clear-Cakes: Colour the Jelly, if you wou'd have

any Red Quince Clear-Cakes, with the Jelly of black Bullace, and let

it boil after the Red is in, before you put in the Sugar.

Vote

fruit

fruit

fruit

fruit

fruit

fruit

fruit

fruit

Most Viewed Recipes from Mrs. Mary Eales's Receipts

To Make Raw-almond Or Ratafea-cream

To Make Spanish-butter

To Dry Apricocks

To Make Barley-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 Red Plum-paste

To Make A Trifle

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 Long-biscuit

To Make Orange Or Lemmon Clear-cakes

To Make Apricock-jam

To Make Chocolate-cream

To Candy Orange-flowers

To Make Pomegranate Clear-cakes

To Make Orange-marmalet

To Make Rasberry-paste

To Make Sego-cream

To Make Trout-cream

To Make Ratafea-cream