Quinces, with the skin and core removed, 1 3/4 pounds
Powdered sugar, 1 pound

Dilute the sugar with half a glass of water, boil it for awhile, and put it aside.

Cut the quinces into very thin slices and put them on the fire with a glass of water.

Keep them covered but stir them often mashing them with the ladle.

When they have become soft, pour in the sugar syrup, stir often and let them boil uncovered.

The preserve is done when it is thick enough to remain standing when taken up with the ladle.

This recipe (#386) was taken from "The Italian Cook Book" adapted from the Italian of Pellegrino Artusi by Olga Ragusa. It was published by S.F. Vanni in New York in 1945. For the complete copyright cook book see www.archive.org. Image: Courtesy of New York Public Library # 1109284.

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