vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Quince Cream
From Cassell's dictionary of cookery, 1892
Serves 4
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
426Calories
2 gProtein
11 gCarbs
42 gFat
Full nutrition (23 nutrients)
Calories426 kcal
Protein2.4 g
Carbohydrates11 g
Sugars6.2 g
Total Fat42 g
Saturated Fat24 g
Monounsaturated Fat8.6 g
Cholesterol121 mg
Sodium24 mg
Potassium114 mg
Calcium72 mg
Iron0 mg
Magnesium7 mg
Phosphorus67 mg
Zinc0.3 mg
Copper0 mg
Manganese0 mg
Vitamin K2.8 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Niacin (B3)0.1 mg
Water68 g
Estimated from matched ingredients across 4 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 Cream. — Take some ripe quinces, roast them, remove the cores, and cut them into thin slices. Boil the quinces in a pint of cream, with ginger, then strain and flavour with loaf sugar
Cook this with the app: pantry check, scaling, and the assistant.