White Quince Marmallete [marmalade]
Item
-
Title
-
White Quince Marmallete [marmalade]
-
Date
-
en
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
-
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.
