Take barberrys and infuse them and when they are very soft take them
and stamp them with a spoon and strain them, then have some quinces
ready scaulded and pared then take the pulp of the quinces and mix it
with the barberrys then take the weight of it in Sugar and wet it with
water then set it over the fire and let it boyle till it be Sugar again
then put in your quinces and stir it over the fire till the sugar be
all melt’d but not let it boyle then drop it on glass plats.