Skip to content

Beta This app is in Beta Testing

Sirop de Coings.—Sirup of Quinces

No ratings yet
France

Known as a French recipe, with similar versions prepared across other nations.

Ingredients 7 ingredients

  1. a pint of water
  2. Quinces
  3. a pound of mallow reots
  4. Cut
  5. Sirup
  6. Verjuice
  7. a pound of brown sugar

Possible health benefits

General information, not medical advice.

  1. Quince Source of vitamin C

    Source of vitamin C · 15 mg per 100 g, 19% of the reference intake per 100 g

    • Vitamin C contributes to normal collagen formation for the normal function of blood vessels.
    • Vitamin C contributes to normal collagen formation for the normal function of bones.
    • Vitamin C contributes to normal collagen formation for the normal function of cartilage.
    11 more authorised claims
    • Vitamin C contributes to normal collagen formation for the normal function of gums.
    • Vitamin C contributes to normal collagen formation for the normal function of skin.
    • Vitamin C contributes to normal collagen formation for the normal function of teeth.
    • Vitamin C contributes to normal energy-yielding metabolism.
    • Vitamin C contributes to normal functioning of the nervous system.
    • Vitamin C contributes to normal psychological function.
    • Vitamin C contributes to the normal function of the immune system.
    • Vitamin C contributes to the protection of cells from oxidative stress.
    • Vitamin C contributes to the reduction of tiredness and fatigue.
    • Vitamin C contributes to the regeneration of the reduced form of vitamin E.
    • Vitamin C increases iron absorption.

    Vitamin C, also known as ascorbic acid, is a water-soluble nutrient found in some foods. In the body, it acts as an antioxidant, helping to protect cells from the damage caused by free radicals. NIH fact sheet

    Nutrients per 100 g of “Quinces, raw”, USDA FoodData Central.

  2. Syrup Source of iron

    Source of iron · 3.6 mg per 100 g, 26% of the reference intake per 100 g

    • Iron contributes to normal cognitive function.
    • Iron contributes to normal energy-yielding metabolism.
    • Iron contributes to normal formation of red blood cells and haemoglobin.
    4 more authorised claims
    • Iron contributes to normal oxygen transport in the body.
    • Iron contributes to the normal function of the immune system.
    • Iron contributes to the reduction of tiredness and fatigue.
    • Iron has a role in the process of cell division.

    Iron is a mineral that the body needs for growth and development. Your body uses iron to make hemoglobin, a protein in red blood cells that carries oxygen from the lungs to all parts of the body, and myoglobin, a protein that provides oxygen to muscles. NIH fact sheet

    Nutrients per 100 g of “Syrup, Cane”, USDA FoodData Central.

Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
  • 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

  1. Take a dozen of very ripe quinces, pare them, and take out the cores;
  2. then pound, and wring them in a linen cloth to.
  3. extract the juice ;
  4. let it settle;
  5. pour it clear off;
  6. then to half a pint of juice take a pound of brown sugar ;
  7. boil it in the same: manner for sirup of verjuice, and, when it is boiled to the proper degree, put in the quince juice, and let the whole boil together to a strong sirup of the same consistence as the pre- ~ ceding.
  8. Sirop de Guimauves.—Sirup of Marsh-imallows, Boil a pound of brown sugar in the same manner as that for the sirup of verjuice;
  9. then put in some juice of marsh-mallows’ prepared thus: boil three quarters of a pound of mallow reots;
  10. cut small, scraped, and’washed in a pint of water;
  11. let them boil till the water adheres to your fingers ;
  12. then wring them in a linen cloth, to obtain the juice;
  13. let it settle, and put’ the SIRUPS.
  14. ACE 340 clear part into the sugar, and boil the whole together to the consistence of a strong sirup, proving it like the preceding.

Plating

Cookware for this recipe

  • Saucepan
  • Chef's knife