Food Fun and Facts 1800's Recipe for Quince Preserves

What to do with Quince?
How to make Quince Preserves

Do you have a quince tree in your yard?

Recipe for Preserved Quince from an 1859 Cookbook

Choose very ripe quinces which are yellow and quite sound. Pare, quarter and core them. Put them into a little water and scald. As soon as they are soft, throw into cold water and put them to drain. Clarify and boil an equal weight of sugar. Put in the fruit, cover, and simmer for 15 minutes. Remove from fire, skim and pour the preserves into a pan. In two days, drain off the syrup, then boil it. Add the fruit and give the whole one boil, covered. Let it cool a little, and then simmer for 15 minutes. Leave it till the next day, and proceed as above, but boil the syrup. As soon as the preserve is cooled put it into pots, adding to each a little quince jelly

As stated this is from a cookbook printed in 1859.
It was assumed back then that everyone knew the procedures of putting up preserves!

Use modern day
SAFETY Canning Procedures.

Simply Quince is the first tribute to the quince in culinary history.

Barbara Ghazarian masterfully presents the tree fruit's versatility, floral aroma, and unique flavor and color in 70 easy, trend setting recipes, full of legend, history, culture, and scientific tidbits.

Simply Quince contains a myriad of new ways to prepare quince for both the formal and casual dining experience.

Food Fun and Facts has over 900 pages.

Use the Menu, or for a quick Search, use the Site Search Bar. Enjoy!

Visit Food Fun and Facts Jam and Jelly Store

Santa Teresa Artisan Membrillo - Quince Jelly by La Tienda

We are excited to offer the very best membrillo quince preserve in Spain!

'Santa Teresa', the renowned producer from Avila, uses 100% fresh membrillo fruit, instead of concentrate or frozen fruit.

The resulting jelly is a natural companion to a well-cured manchego cheese.

This fine offering has been rated the very best by 'Lo Mejor de Gastronomia de Espana', the definitive annual rating book on Spanish food.

Perishable; requires expedited shipping -Wooden box holds two large portions of membrillo, each in a sealed plastic package.

Serve as a breakfast or dessert with good cheese . It can also be used instead of jam on bread, turnovers and other pastries.

Back to Fruit Recipes

Back to Home Page Email Me! Copyright 1999-2011 Privacy Policy

What's on the Menu Today?

Allergy Recipes
Army Air Corp Photos WWII

Baking Tips
Book Care and Repair
Children's Recipes
Chinese New Year
Christmas Entertaining Recipes
Cookbook Reviews
Cooking and Food Links
Cooking for a Large Group
Cooking Tips
Creative Holiday Cooking
Culinary History

Easter Information and Recipes
Easy Recipes
Entertaining Tips and Recipes

Fun with Food
Food Trivia
Free Stuff
Fun with Food
Halloween Fun
Herbal Remedies
Herbs and Spices
Household Hints

Kids Crafts and Recipes
Kids Links

Memorial Day Information

Natural Skin Care
Nineteenth Century American Women
Nineteenth Century Advertising

Parenting Tips
Pet Goodies for Dogs, Cats and Birds

Recipes from the 1800's

Sewing Tips

Thanksgiving Recipes

Weather Page

Wine and Beer Information