Baked Quinces
A historical recipe from The Boston cooking-school cook book, by Fannie Merritt Farmer (1896).
No ratings yet
A historical recipe
The Boston cooking-school cook book, by Fannie Merritt Farmer (1896). Project Gutenberg eBook #65061.
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.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
-
Hello, I'm Chef Wood. Ask me anything about this recipe, whenever you like. Press play, or say “next”, and I'll read you the steps one at a time.
Chef Wood answers only when you ask, so take all the time you need. His answers come from AI and are general cooking guidance.
- Wipe, quarter, core, and pare eight quinces.
- Put in a baking dish, sprinkle with three-fourths cup sugar, add one and one-half cups water, cover, and cook until soft in a slow oven.
- Quinces require a long time for cooking.
Plating
Cookware for this recipe
-
Baking dish
-
Chef's knife