[Sca-cooks] fruit experiment

[johnna holloway]

I just did quince paste/candy where you add equal weights of cooked
pulp and sugar and mix two together and mold. The clear liquid/jelly was
poured off
and set up on its own. I stewed them in just a bit of water,  poured off
the liquid for the jelly and sugared the pulp. Mine came out rosy dark
pink.

I read through the section on MWBof Cookery before I started and ended
up using some recipes of Nostredamus's.

Johnnae llyn Lewis  Johnna Holloway

Nancy Kiel wrote:
>
> Martha Washington's Book of Cookery has quite a few quince receipts, and
> depending on how you cook it(covered or uncovered) you can make your jelly
> come out different colours.
> Nancy Kiel
> nancy_kiel at hotmail.com
> A foolish consistency is the hobgoblin of little minds.   Emerson
----------
 >From: "Karen O" <kareno at lewistown.net>
>  While I was on vacation, I found quinces! snipped I also made some jam/paste with apple
> >juice, and will probably seal it in jelly jars with a water bath  -- not
> >knowing how else to preserve the stuff.