Quince Syrup
From Cassell's dictionary of cookery, 1892
Serves 8
A tablespoonful flavors a pint of water.
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 1936. The excerpt below is the record exactly as published.
Quince Syrup. — Grate quinces, pass the jDulp through a sieve, then set it before the fire for the juice to settle and clarify ; strain, and add a pound of sugar (boiled down) to every four ounces of juice
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