Baked Quinces
A historical recipe from The Myrtle Reed Cook Book, by Myrtle Reed (1905).
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A historical recipe
The Myrtle Reed Cook Book, by Myrtle Reed (1905). Project Gutenberg eBook #37680.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 1 ingredient
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
Method
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- Peel and core four or five quinces and put a bit of butter into the core of each.
- Sprinkle with sugar, pour in a cupful of water, cover and bake for two hours, basting occasionally.
- Serve cold with sugar and cream.
Plating
Cookware for this recipe
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Vegetable peeler
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Pastry brush