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Quince Blancmange
From Cassell's dictionary of cookery, 1892
Serves 3
Requires straining and setting time.
Presented as published in 1892. 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
Nutrition per serving
511Calories
13 gProtein
122 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories511 kcal
Protein13 g
Carbohydrates122 g
Fiber5.7 g
Sugars75 g
Total Fat0.6 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium41 mg
Potassium599 mg
Calcium42 mg
Iron2.3 mg
Magnesium28 mg
Phosphorus57 mg
Zinc0.1 mg
Copper0.7 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C45 mg
Vitamin A6 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.6 mg
Folate13 mcg
Choline5.5 mg
Caffeine0 mg
Water255 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1421. The excerpt below is the record exactly as published.
Quince Blancmange. — Pare two orthree pounds of quinces without coring them, and throw them into cold water as soon as they are done. Drain them, and put them into a sauce- pan, with as much cold water as will cover them, let them simmer gently until tender, and turn them into a bowl. The next day strain the juice through a jelly-bag, and put it, when clear, into a saucepan, and with each pint put one and a half ounces of isinglass or gelatine, and half a pound of loaf sugar
Cook this with the app: pantry check, scaling, and the assistant.