TODAY’S RECIPE
QUINCE MARMALADE
One pound of loaf sugar to each pound of quince pulp. Slice the quinces and put them into a clean, bright pan. Add enough water to float them. Boil till they become a soft pulp, keeping them well stirred. Next, rub them through a sieve, weigh the pulp and to each pound allow the same quantity of sugar. Boil pulp and sugar for about three-quarters of an hour or until it fellies. Pour into jars and cover when cold.
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https://paperspast.natlib.govt.nz/newspapers/ST19400420.2.68
Bibliographic details
Southland Times, Issue 24106, 20 April 1940, Page 7
Word Count
83TODAY’S RECIPE Southland Times, Issue 24106, 20 April 1940, Page 7
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