White Quince Paste

Name: White Quince Paste
Ingredients: Scald the quinces tender to the core; take to a pound of pulp a pound and two ounces of sugar

From Old Cookery Books and Ancient Cuisine, 1886

You may make red quince paste the same way, only color the quince with cochineel.

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

477Calories

2 gProtein

126 gCarbs

1 gFat

Full nutrition (28 nutrients)

Calories477 kcal

Protein1.8 g

Carbohydrates126 g

Fiber8.6 g

Sugars57 g

Total Fat0.6 g

Saturated Fat0 g

Monounsaturated Fat0.2 g

Polyunsaturated Fat0.2 g

Cholesterol0 mg

Sodium19 mg

Potassium895 mg

Calcium50 mg

Iron3.2 mg

Magnesium36 mg

Phosphorus77 mg

Zinc0.2 mg

Copper0.6 mg

Manganese0 mg

Vitamin C68 mg

Vitamin A9.1 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.9 mg

Folate14 mcg

Water380 g

As published

This recipe was extracted from Old Cookery Books and Ancient Cuisine (1886) by William Carew Hazlitt, page 45. The excerpt below is the record exactly as published.

white Quince Paste: — Scald the quinces tender to the core, and pare them, and scrape the pulp clean from the core, beat it in a mortar, and pulp it through a colan- der ; take to a pound of pulp a pound and two ounces of sugar

Cook this with the app: pantry check, scaling, and the assistant.