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To Preserue quinces In Sirrop All The Yeere.


This is an excerpt from The Second part of the good Hus-wiues Iewell
(England, 1597)
The original source can be found at the University of Michigan's "Corpus of Middle English Prose and Verse"

To Preserue Quinces in sirrop all the yeere.. TAke three pound of quinces being pared and cored, two pounde of Suger and three quarts of faire running water, put all these togeather in an earthen pan, and let them boyle with a soft fire, & when they be skimmed, couer them close that no ayre maye come out from them, you must put cloues and Sinamon to it after it is skimmed, of quantitie as you will haue them to taste, if you wil know when they be boyled enough, hang a linnen cloth between the couer and the pan so that a good deale of it may hang in the licour, & when the cloth is very red they be boiled enough let them stand till they be colde, then put them in Galley pots sirroppe, and so wil they keepe a yeere.

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