Quince Wine
From Old Cookery Books and Ancient Cuisine, 1886
Can be kept for two to three years.
Presented as published in 1886. 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
Nutrition per serving
6610Calories
16 gProtein
1732 gCarbs
8 gFat
Full nutrition (28 nutrients)
Calories6610 kcal
Protein16 g
Carbohydrates1732 g
Fiber75 g
Sugars1132 g
Total Fat7.6 g
Saturated Fat0.4 g
Monounsaturated Fat1.4 g
Polyunsaturated Fat2 g
Cholesterol0 mg
Sodium169 mg
Potassium7778 mg
Calcium444 mg
Iron28 mg
Magnesium318 mg
Phosphorus669 mg
Zinc1.7 mg
Copper5.2 mg
Manganese0 mg
Vitamin C591 mg
Vitamin A79 mcg
Vitamin B61.6 mg
Vitamin B120 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)1.2 mg
Niacin (B3)7.9 mg
Folate118 mcg
Water3299 g
As published
This recipe was extracted from Old Cookery Books and Ancient Cuisine (1886) by William Carew Hazlitt, page 47. The excerpt below is the record exactly as published.
Quince Wine : — Take your quinces when they are thorough ripe, wipe off the fur very clean; then take out the cores and bruise them as you do apples for cyder, and press them, and to every gallon of juice put two pounds and a half of fine sugar
Cook this with the app: pantry check, scaling, and the assistant.