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Classic
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page 67
pound frost grapes, in three quarts water, boil the liquor an hour and an half,
or till it is thick, strain it through a coarse hair sieve, add one and a
quarter pound sugar, to every pound of quince; put the sugar into the sirup,
scald and scim it till it is clear, put the quinces into the sirup, cut up two
oranges and mix with the quince, hang them over a gentle fire for five hours,
then put them in a stone pot for use, set them in a dry cool place.
For preserving Quinces in Loaf Sugar.
Take a peck of Quinces, put them into a kettle of cold water, hang them over the
fire, boil them till they are soft, then take them out with a fork, when cold,
pare them, quarter or halve them, if you like; take their weight loaf sugar, put
into a bell metal kettle or sauce pan, with one quart of water, scald and scim
it till it is very clear, then put in your Quinces, let them boil in the sirup
for half an hour, add oranges as before if you like, then put them in stone pots
for use.
For preserving Strawburies.
Take two quarts of Strawburies, squeeze them through a cloth, add half a pint of
water and two pound of sugar, put it into the sause pan, scald and skim it, take
two pound of Strawberries with stems on, set your sauce pan on a chafing dish,
put as many Strawberries into the dish as you can with the stems up without
bruising them, let them boil for about ten minutes, then take them out gently
with a fork and put them into a stone pot for use; when you have done the whole
turn the sirup into the pot, wher hot; set them in a cool place for use.
Currants and Cherries may be done in the same way, by adding a little more
sugar.
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