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Baked Quince Pudding
From The art of German cooking and baking, 1922
Serves 2
Presented as published in 1922. 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
708Calories
20 gProtein
130 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories708 kcal
Protein20 g
Carbohydrates130 g
Fiber2.8 g
Sugars115 g
Total Fat15 g
Saturated Fat4.7 g
Monounsaturated Fat5.5 g
Polyunsaturated Fat2.9 g
Omega-30.1 g
Cholesterol558 mg
Sodium218 mg
Potassium426 mg
Calcium106 mg
Iron3.5 mg
Magnesium28 mg
Phosphorus318 mg
Zinc2 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D3 mcg
Vitamin C38 mg
Vitamin A242 mcg
Vitamin E1.7 mg
Vitamin K0.5 mcg
Vitamin B60.3 mg
Vitamin B121.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.3 mg
Folate78 mcg
Choline444 mg
Caffeine0 mg
Water222 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 122. The excerpt below is the record exactly as published.
BAKED QUINCE PUDDING. Quantity for 6 Persons. 6 — 8 quinces Juice and peel of 1 lemon Vi lb. of sugar 6 eggs Preparation: The quinces are boiled until soft in water, then skin and grate them. The grated quince should weigh about % lb. Stir until white. Add sugar, grated lemon peel and juice, yolks and beaten wlhites of eggs. Put into a butter- ed dish and bake in oven % hour. No. 51— BAKED MACAROON PUDDING. Quantity for 6 Persons. 2 tbsps. of butter % cup of bitter macaroons % pt. of milk 5 eggs Scant % lb. of flour % lb. of sugar
Cook this with the app: pantry check, scaling, and the assistant.