Domestic Cookery, Useful Receipts, and Hints to Young Housekeepers

Quinces

Pick out the finest quinces, pare them, and cut them in halves, or in rings; take the best of the parings and the seed, and boil them in water till they are very soft, strain the liquor, and have the kettle cleaned again, wash and weigh the quinces, and give them their weight in sugar, put the sugar in the water the parings were boiled in—skin it, and put in the quinces, let them boil very slowly till clear, take them up on dishes, and boil the syrup longer.