Halve the quinces, and take out the cores. Boil the quinces till very
soft, in clear water, mash them, and let them drain through a flannel
bag, without squeezing them. Put to the quince liquor, when drained
through the bag, white sugar, in the proportion of a pound to a pint of
the liquor. Add the whites of eggs, and clarify it. When clear, boil it
on a moderate fire, till it becomes a thick jelly. Fill glasses with the
jelly, and cover them tight. The quince pulp that remains in the
jelly-bag can be made into marmalade.