Quince Pie
From Cassell's dictionary of cookery, 1892
Serves 6
Time to bake varies by size.
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 1424. The excerpt below is the record exactly as published.
Quince Pie. — Line the edges of a pie-dish with a short paste. Fill the dish with quinces, pared, cored, and quartered, .sprinkle a little sugar on the top, and add a pinch of grated lemon-peel. Moisten the edges, cover the dish with 'pastry, and bake in a moderate oven. Sift a little powdered sugar over the pie before sending it to table. Time to bake, according to size. QUI (681 ) QUI Qviince Pudding.— Take six or eight large ripe quinces
Cook this with the app: pantry check, scaling, and the assistant.