To Make Cakes of the pulph [pulp]of aney frewte [fruit] as quinces

Title: To Make Cakes of the pulph [pulp]of aney frewte [fruit] as quinces
Date: en 1694/1795
Description: A recipe for making a clear confection from fruit pulp mixed with egg white and sugar
Transcript: take the best quinces quinces boyle them till thay be verey tender then pare them take the pulph of them and beat till it be verey fine then take it up in to a cleane silver basen put to it the froth of the white of an egg Beat them pritey well to gether then put in to a pound of that a pound of duble refined Suger beat all these for 3 houres then drop them on paperes then set them in your stove to dry when thay are thouraly dry you may use them
Subject: See all items with this value fruits; See all items with this value quince; See all items with this value eggs; See all items with this value sugar; See all items with this value confectionery; See all items with this value boiling (cooking); See all items with this value scalding
Contributor: Caylor, Karmen; Le, Vincent; en Grimm, Stephanie; en Bakir, Mehtap
Source: Elizabeth Fairfax cookbook, Collection #C0202, Special Collections Research Center, George Mason University Libraries.
Publisher: George Mason University Libraries
Rights: Public domain. There are no known restrictions.

Media: http://wizwah.gmu.edu/oberle/files/original/b9de782234b6f69c3306d82f26a970b4.jpg