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Updated: May 5, 2025
Take good sound clear Pippins, pare, quarter and coar them; then put them into a skillet of Conduit-water, such a proportion as you intend to make; boil it very well: then let the liquor run from the pulp through a sieve, without forcing, and let it stand till the next morning.
To preserve Quinces white. Take a pair and coar them, and to every pound of your equal weights in Sugar and Quince, take a wine pint of water; put them together, and boil them as fast as you can uncovered; and this way you may also preserve Pippins white as you do Quinces. To preserve Respass.
Take the Quinces, and coar them, and pare them, those that you will have white, put them into a pail of water two or three hours, then take as much Sugar as they weigh, put to it as much water as will make a Syrup to cover them, then boil your Syrup a little while, then put your Quinces in, and boil them as fast as you can, till they be tender and clear, then take them up, and boil the Syrup a little higher by it self, and being cold put them up.
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