Quince Wine
From Cassell's dictionary of cookery, 1892
Serves 5
This liqueur was prized as a cordial and stomachic.
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 1425. The excerpt below is the record exactly as published.
Quince Wine. — This is made by mixing one quart of the juice of quinces with one pound of sugar, and then suffering the liquid to ferment. By adding to the same quantity one pint of the best French brandy and four ounces of sugar
Cook this with the app: pantry check, scaling, and the assistant.