A Speciall Remembrance in Doing Them
When you Preserve Quinces, or make Marmalade, take the Kernels out of the raw Quinces, and wash off the Jelly that groweth about them, in faire water, then straine the water and Jelly from the kernels, through some fine Cobweb laune, and put the same into the Marmalade, or preserved Quinces, when they are well scum’d, but put not so much into your Quinces, as into the Marmalade, for it will Jelly the Syrupe too much; put six or seven spoonfulls of Syrupe into the Jelly. Before you put it into the Marmalade, you must boyle your Quinces more for Marmalade, then to preserve your Quinces, and least of them when you make your clear Cakes.
When you would preserve your Quinces white, you must not cover them in the boyling, and you must put halfe as much Sugar more for the white, as for the other. When you would have them red, you must cover them in the boyling.