Ingredients
quinces, peeled and with the core removed,
granulated sugar, in the proportion of eight tenths of quinces to five tenths of sugar, or a little more than one and a half quinces for one part of sugar
half a glass of water
Directions
The ingredients are quinces, peeled and with the core removed, and granulated sugar, in the proportion of eight tenths of quinces to five tenths of sugar, or a little more than one and a half quinces for one part of sugar.
Dissolve the sugar on the fire with half a glass of water, boil a little, then remove from the fire and put aside.
Cut the quinces peeled and coreless in very thin slices and put them on the fire with a glass of water, supposing the quantity to be about two pounds.
Keep covered, but stir once in a while with the ladle, trying to break the slices and reduce them to a paste.
When the quinces are made tender through cooking, pour in the thick syrup of sugar already prepared, mix and stir and let the mixture boil with the cover removed until the preserve is ready, which will be known when it begins to fall like shreds when taken up with the ladle.
Let it cool and put in well covered jars.
Notes
The recipe in this entry was first published in "The Italian Cook Book, The Art of Eating Well, Practical Recipes of the Italian Cuisine, Pastries, Sweets, Frozen Delicacies and Syrups," compiled by Mrs. Maria Gentile (New York, Italian Book Co., 1919).For the complete copyright-free text visit www.archive. org. Image: New York Public Library Digital Collection. |
