Baked Quinces
From Around-the-world cook book, 1913
Serves 1
Serve cold, with whipped cream.
Presented as published in 1913. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Around-the-world cook book (1913) by Mary Louise Barroll, page 67. The excerpt below is the record exactly as published.
BAKED QUINCES Peel and core the fruit, and put into a deep earthen dish, and fill the cavities with sugar and a little grated lemon-rind. Add water in abundance
Cook this with the app: pantry check, scaling, and the assistant.