No. 3298 — Quince Preserve
English historical translation of Molokhovets recipe No. 3298 from the 1901 Russian cookbook, retaining original methods and measures.
Peel the quinces, cut into even oblong pieces and place in a preserve pan with enough cold water to cover. Cook until half done.
Carefully drain in a sieve, then strain the cooking water through a napkin. Weigh the quince.
For every pound quince take 1½ glasses of its cooking water and 2 pounds sugar. Make a syrup and reduce to the proper consistency, as described in the general note.
Add the quince and bring to a vigorous boil two or three times, then finish over low heat until the fruit turns translucent. Continue as described in the general note.
The author notes that quinces also make delicious jelly, discussed in the following recipes.