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Quinces, Preserved
From Cassell's dictionary of cookery, 1892
Serves 8
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 1426. The excerpt below is the record exactly as published.
Quinces, Preserved. — Take some quinces, cut them into small pieces, and boil them in a quart of water, to which one spoon- ful of salt and the same quantity of honey has been added, until the water tastes strongly of quinces ; then add a quart of white wine vinegar
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