Quince Tart

Ingredients

• one pound of sugar
• a pint of water
• a pound of quinces
• six ounces of chopped almonds
• two ounces of citron
• the peel of two lemons
• the juice of the lemons

Method

1. 1

   Put sugar into a brass pan, pour over water, and boil to a syrup.

2. 2

   Slice quinces into it and boil until it becomes marmalade, stirring constantly.

3. 3

   Add chopped almonds, citron, lemon peel, and juice.

4. 4

   Cover a baking plate with wafer-paper, pour the mixture over, and smooth it.

5. 5

   After baking, beat lemon juice with pounded sugar until white like ice, cover the tart, and let it dry in a cool oven.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1425. The excerpt below is the record exactly as published.

Quince Tart.— Put one pound of sugar into a brass pan, pour over it a pint of water, and boil the sugar to a sjTup. Slice a pound of quinces into it, and let all boil till it becomes a marmalade, stirring all the time. Next take six ounces of chopped almonds, two ounces of citron, the peel of two lemons cut very thin, or grated together with the juice of the lemons

Cook this with the app: pantry check, scaling, and the assistant.