[Sca-cooks] fruit experiment

[Olwen the Odd]

Johnna, you NEVER cease to amaze and inspire me.  Thank you!
Olwen

>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.


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