Skip to main content

Quince Cream

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
Jump to recipe ↓

Quince Cream

Ingredients

Directions

  1. Heat half of the water to boiling.

  2. Pour it over the seeds, add the boracic acid, stir, and let it set for a few hours.

  3. Pour off the liquid from the seeds and add about 16 ounces more water, letting them soak again.

  4. Mix and strain the two liquids.

  5. Add the glycerin and tincture, stirring slowly.

  6. Add the perfume and the remaining water.

  7. Color if desired.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

You might also like

White CakeWhite Cake431 recipesPound CakePound Cake373 recipesOrange Bundt CakeOrange Bundt Cake349 recipesSpice CakeSpice Cake344 recipes