Quince Jelly (another way)
From Cassell's dictionary of cookery, 1892
Serves 4
Will set to a solid jelly when cold.
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
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 Jelly (another way). — Take one quart of quince juice, and add to it one pound of loaf sugar; boil until it candies. Boil it again with a pint of white wine in which an ounce of gum arable
Cook this with the app: pantry check, scaling, and the assistant.