Quince Cream
From Old Cookery Books and Ancient Cuisine, 1886
Presented as published in 1886. 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
17Calories
3 gProtein
1 gCarbs
0 gFat
Full nutrition (6 nutrients)
Calories17 kcal
Protein3.2 g
Carbohydrates0.7 g
Total Fat0 g
Riboflavin (B2)0.1 mg
Water26 g
As published
This recipe was extracted from Old Cookery Books and Ancient Cuisine (1886) by William Carew Hazlitt, page 39. The excerpt below is the record exactly as published.
Quince Cream : — Take quinces, scald them till they are soft ; pare them, and mash the clear part of them, and pulp it through a sieve ; take an equal weight of quince, and double-refin’d sugar beaten and sifted, and the whites of eggs
Cook this with the app: pantry check, scaling, and the assistant.