Quinces and Oranges
From Council cook book, 1908
Presented as published in 1908. 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 Council cook book (1908), page 56. The excerpt below is the record exactly as published.
Quinces and Oranges. Cut twenty quinces into small pieces, boil until tender, then put on a dish. Grate rinds and squeeze out juice of twelve oranges
Cook this with the app: pantry check, scaling, and the assistant.