2 lb apples
2 lb quinces
1 sugar
Directions
Wash apples. Remove stems, seeds, and blossom ends. Do not pare. Cut
in quarters. Cover with water. Cook until very soft. Drain through
jelly bag. Wash quinces. Remove stems, seeds, and blossom ends. Do
not pare. Cut in small pieces. Cover with water. Cook slowly until
very soft. Drain through jelly bag. Combine apple and quince juice in
equal proportions. Use 2/3 cup sugar for each cup juice. Boil rapidly
until jelly sheets from spoon. The Household Searchlight
Servings: 6 servings
Apple Quince Jelly Recipe brought to you by Recipe Ideas
Categories: Apple; Fruit
The History of Recipes
Historians have found proof that recipes existed far back into the far past, certainly as far back into recorded history as pharonic Egypt, and maybe even further. In practice though, generally, these early cook books were just very simple pictorial, hieroglyphic or cunieform recipes for food preparation.
Interestingly, the oldest recipe discovered, according to food historians are a few ancient tablets in the Sumerian language describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel wonderful. Later on, in Roman times 25BC a roman called Apicius created a number of documents detailing recipes prepared by the Romans. In his publication, Apicius recounts how the meals were separated into appetizers, main course and afters, something that is very familiar to us today. Aspicius also describes how the Roman cooks made use of a good variety of aromatic flavors, including a few that will be familiar to modern chefs for example basil, rue and parsley. During the succeeding few hundred years, the families of Europe competed to lay on the most extravagent meals, and consequentially chefs and their collection of recipes could command a high salary. Notwithstanding that, it was during the nineteenth century the formal cooking and recipe publications really came of age. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated the best years of their lives to collecting, trying out, and publishing recipes common in their social group. Like it or not, the introduction of television gave us TV cooks and the demand for the accompanying recipe books. Which pretty much brings us to the present day and the internet revolution, permitting us all to search through massive numbers of recipes such as those found on sites such as this. |
We hope you enjoy this Apple Quince Jelly recipe.
