Take ripe nice quinces, wipe off the fur, and grate them. Express the
juices of the quince pulp through a strong cloth, and to each quart of
it put two-thirds of a quart of French brandy, a pound and a half of
white sugar, a hundred bitter almonds, or peach meats, a dozen cloves.
Put it in a stone pot, cover it tight, and keep it a week in a warm
place, then skim and bottle it, and let it remain a year before using
it.