Heart to Hearth Cookery

To make Quice Cakes

Once the quince are pared and cored, they are boiled until very soft, then strain the Pulp or liquid Part, and and boil it up with three Spoonsful of fine Sugar till it be at candy’d Height.  As per Elizabeth Moxon in her receipt (recipe) book, English Hosewifry (1764), sugar is at candy-height when it will fly from your stick like flakes of snow, or feathers flying in the air, and till it comes to that height it will not fly. 

My next scheduled classes are a chocolate workshop in February and a hearth cooking class in March.  Visit my website for more information:   www.hearttohearthcookery.com