Note, you take fountain water, and put the Quinces into it, both of them being cold.  Then set your Kettle to boil with a very quick-fire, that giveth a clear smart flame to the bottom of the Kettle, which must be uncovered all the while, that the gelly may prove the whiter; And so likewise it must be whiles the juyce or expression is boiling with the Sugar, which must be the finest, that it may not need clarifying with an Egg; but that little scum that riseth at the sides at the beginning of moderate boiling must be scummed away.  You let your juyce or expression settle a while, that if any of the thick substance be come out with it, it may settle to the bottom; for you are to use for this only the clear juyce:  which to have it the clearer, you may let it run through a large, thin, open, strainer, without pressing it.  When you boil the whole Quinces, you take them out, to strain them as soon as their skins crack, and that they are quite soft; which will not happen to them all at the same time, but according to their bigness and ripeness.  Therefore first take out and press those, that are ready first:  and the rest still as they grow to a fit state to press.  You shall have more juyce by pressing the Quinces in a torcular, but it will be clearer, doing it with your hands; both ways, you lap them in a strainer.

WHITE MARMULATE, THE QUEENS WAY

Take a pound and an half of flesh of Quinces sliced, one pound of Sugar, and one pound of Liquor (which is a decoction made very strong of Quinces boiled in fair water).  Boil these with a pretty quick fire, till they be enough, and that you find it gellieth.  Then proceed as in my way.

MY LADY OF BATH’S WAY

Take six pounds of flesh of Quince, and two pound of Sugar moistened well with juyce of Quinces.  Boil these together in a fit kettle; first gently, till the Liquor be sweated out from the quince, and have dissolved all the Sugar; Then very quick and fast, proceeding as in my way, (bruising the Quinces with a spoon, &c.) till it be enough.  This will be very fine and quick in taste; but will not keep well beyond Easter.  In this course you may make Marmulate without any juyce or water (by the meer sweeting of the flesh) if you be careful, proceeding slowly till juyce enough be sweated out, least else it burn to; and then quick, that the flesh may be boiled enough, before the Moisture be evaporated away.

PASTE OF QUINCES

Take a quart of the juyce of Quince, and when it is on the fire, put into it, pared, quartered and Cored as much Quince, as the juyce will cover; when it is boiled tender, pass the Liquor through a sieve & put the pulp into a stone Mortar, and beat it very fine with a Woodden Pestel; then weigh it, and to every pound of pulp, take a quarter of a pound of loaf Sugar, and boil it up to a candy-height in some of the juyce, which you passed through the sieve; then put therein your pulp, stirring it well together, till it hath had one boil and no more; Then drop it on glasses, or spread it on plates, and set it to dry.