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Baked Quinces
From The household (of the Detroit free press), 1886
Serves 1
Eat cold.
Presented as published in 1886. 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
501Calories
1 gProtein
131 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories501 kcal
Protein0.8 g
Carbohydrates131 g
Fiber3.8 g
Sugars100 g
Total Fat0.5 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium16 mg
Potassium398 mg
Calcium30 mg
Iron1.5 mg
Magnesium19 mg
Phosphorus34 mg
Zinc0.1 mg
Copper0.3 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C30 mg
Vitamin A4 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.4 mg
Folate6 mcg
Choline0 mg
Caffeine0 mg
Water404 g
As published
This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 410. The excerpt below is the record exactly as published.
BAKED QUINCES. Pare and quarter, extract the seeds and stew the fruit in clear cold water until a straw will pierce them ; put into a baking dish with a half cup sugar to every eight quinces, pour over the liquor in which they were boiled
Cook this with the app: pantry check, scaling, and the assistant.