Quince Sambal (Chinese, Malay)
From National viands à la mode, 1895
Presented as published in 1895. 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 National viands à la mode (1895) by Harriet Anne de Salis, page 25. The excerpt below is the record exactly as published.
uince Sambal. (Chinese, Malay) Peel and quarter three or four green quinces and pound them in a mortar with a green chilH, some sHced onion, and salt to taste
Cook this with the app: pantry check, scaling, and the assistant.