The whole body of cookery dissected, taught, and fully manifested, methodically, artificially, and according to the best tradition of the English, French, Italian, Dutch, &c., or, A sympathie of all varieties in naturall compounds in that mysterie wherein is contained certain bills of fare for the seasons of the year, for feasts and common diets : whereunto is annexed a second part of rare receipts of cookery, with certain useful traditions : with a book of preserving, conserving and candying, after the most exquisite and newest manner ...

Another way to preserve them white or red.

PAre and core your Quinses, that must be white; put them in fair water two or three hours, take the weight of your Quinses in Sugar, put them in as much water as will make the sirrup to cover them; let your sirrup boyl, a little before you put your Quinses in; after let them boyl apace, until they are tender and clear; then take them out, and boyl the sirrup by it self a little while; when they are cold, put them into your Pots or Glasses for your use; if you would have them red, put them into your Sugar raw, cover them close, and boyl them softly until they be red; they must not at all be put in cold water.