White Quince Marmallete [marmalade]
Item
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- Title
- White Quince Marmallete [marmalade]
- Date
- 1694/1795
- Description
- A recipe for marmalade made by boiling quinces with sugar, set with pippin jelly (probably a fruit jelly)
- Transcript
- [inserted left: as fast as you can] pare the fairest Quinces & boyll them soft till thay be Tender: then put to them their own weight in dooble refined Sugger if you will may boyll your Sugger to Candy height & so put your pulf into itt & som pipin Jelly a much as will Stifen it you put in to them a pinte of [2 words illegible] to boyll them up to marmallet boyll them quick [illegible] up
- Subject
- See all items with this valuequince
- See all items with this valuesugar
- See all items with this valuejelly
- See all items with this valuejellying (cooking)
- See all items with this valueboiling (cooking)
- Contributor
- Caylor, Karmen
- Le, Vincent
- Grimm, Stephanie
- 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.