PICKLED QUINCES
One pound of sugar to every pint of vinegar, little cayenne, peppercorns, cloves, quinces. Cut quinces into small pieces, put in preserving pan and nearly cover with vinegar. Add spice and boil until tender Let cool and pickle is ready for use.
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https://paperspast.natlib.govt.nz/newspapers/DUNST19350513.2.56.10
Bibliographic details
Dunstan Times, 13 May 1935, Page 7
Word Count
44PICKLED QUINCES Dunstan Times, 13 May 1935, Page 7
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