SC - Quince conserve

[Melissa Martines]

Helen,

I am just now wading through my e-mails from the holiday and saw your
request for the quince conserve recipe again.  I hope it is not too late:

Conserve of quinces from The English Housewife p. 119

"Take two gallons of fair water, and set it on the fire, and when it is
lukewarm, beat the white of five or six eggs, and put them into the water,
and stir it well, and then let the water seethe, and when it riseth up all
on a curd, then scum it off.  Take quinces and pare them, and quarter them,
and cut the cores; then take as many pound of your quinces as your sugar,
and put them into your liquor, and let it boil till your liquor be high
coloured as French wine, and when they be very tender, then take a new
canvas clothe fair washed, and strain your quinces through it, with some of
your liquor, then if you will make it very pleasant, take a little musk, and
lay it in rosewater, and put it thereto; the take and seeth it, until it be
of such substance that, when it is cold, it will cut with a knife; and then
put it into a fair box, and if you please, lay gold leaf thereon."

Redaction:

2 gal water
6 egg whites
5 lbs. quinces
5 lbs sugar
2 tsp. rosewater

Beat egg whites.  Add to water.  Boil.  Simmer for 10-15 minutes, skimming
off any scum that rises.   Peel, core and quarter the quinces.  Add quinces
and sugar to the boiling water.  When the water is deep burgundy and the
quinces very tender (they must boil for several hours), drain the quinces
reserving 2-3 cups of the water.  Mash the quinces.  Add the water back in
and the rosewater.  Simmer on low heat for about another ½ hour.  Pour into
jars to set. 


Morgan MacBride
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