Take a handfull of the kernells that will jelly and put them in a
little Spring water over night then take your quinces that are of a
greenish colour and doth cut tender as any apple core it very well with
a Scoop and pare it and put it into a Skillet that will hold but one
at once take as much double refined Sugar as the weight of the quince
and as much water as will cover the quince Set y^e same water and Sugar
over the fire keeping it boyling as fast as may be and when you see it
to be clear and tender take it up and put it into your glass or pot
crushing it flat down with the back of a Spoon then put into the Sirrop
6 spoonfulls of pippin liquor and 2 Spoonfulls of the jelly from the
kernells then set it on the fire Stiring it still and when it boyles
Scumme it clean and then put in your quinces again and let it boyle 6
walms keeping it still Shaking lest it burn so then take it up and put
it into your glass again you must be sure to have Sirrop enough for
ever and anone there will rise a coat upon it y^t must be taken off and
fresh Sirrop put in.