Procure a sieve of fine ripe quinces, which peel and cut in four, taking
out the cores, place them in a large preserving-pan and cover with cold
water; set upon the fire, and when boiling and tender to the touch,
place them in a large sieve to drain one hour, pass them through a
tammie, then have ready a corresponding weight of sugar boiled to the
sixth degree (No. 1379) in the preserving-pan, to which add the purée of
quinces, keep stirring over the fire till forming thin sheets, drop a
little upon the cover of a stewpan, if it sets quickly take it from the
fire, put it in small jars, and let remain a day until quite cold, when
tie them down, and put by until wanted.