vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Quince Cheese
From Cassell's dictionary of cookery, 1892
Serves 8
Cut into shapes if spread on dishes.
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
12Calories
0 gProtein
3 gCarbs
0 gFat
Full nutrition (15 nutrients)
Calories12 kcal
Protein0 g
Carbohydrates3.1 g
Sugars3.1 g
Total Fat0 g
Sodium0 mg
Potassium0.1 mg
Calcium0 mg
Iron0 mg
Magnesium0 mg
Phosphorus0 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Water0 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1422. The excerpt below is the record exactly as published.
Quince Cheese. — ^Boil the quinces, and rub them to a pulp, as in the last recipe. Weigh this pulp and also an equal weight of sugar
Cook this with the app: pantry check, scaling, and the assistant.