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Preserves &

White Quince Marmalade
Take one pound of Quince & 2 a pound of fine sugar pare & quarter them
in a bason as you do them strew sugar upon them keeping some
always on, keep some of the sugar to throw in as they boyle. When
you set them on the fire put in 6 spoonfulls of Water boyling them
quick, when they are almost enough put in 6 spoonfulls of the juice
of quinces, let them boyle a little then glass them. If you put in
4 of a of a pound of Pippins to every pound of Quince it will make it look clear.

Red Quinces Quarter'd
Take a p^d of quinces when pared & cored, quarter them, then take
the parings & cores, & put them in the preserving pan. cover them
with water, boyle them till soft then strain the liquor & let
it just boyle, to a p^d of sugar a pint of liquor then put in your
quinces & cover them very close, set it over a gentle fire & let em
simer till they are very tender.

Quince Cake White & Red
Take quinces scald them till they are a soft as codlings, then scrap
the pap of them to y^r core & colour that you would have red with y^r juice of
barberries, then take y^r weight of y^r quinces in sugar damp it with water
& boyle it candy high, then put y^r pulp to it, set it on a ston fire when
your sugar is disolved take it off & stir it till it is almost cold then drop
it in little cakes on plates & dry them.