Quinces
From Miss Parloa's new cook book and marketing guide, 1880
Serves 2
The longer it cooks, the brighter red color it will be.
Presented as published in 1880. 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 Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 168. The excerpt below is the record exactly as published.
Quinces. Pare and quarter the fruit, and take out all the cores and the hard place around them. Boil the fruit in clear water until tender ; then spread it on towels to dry. For one pound of fruit allow half a pound of sugar, and one pint of water
Cook this with the app: pantry check, scaling, and the assistant.