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Baked Quinces
From The Institute cook book, 1913
Serves 1
Presented as published in 1913. 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
133Calories
0 gProtein
36 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories133 kcal
Protein0.5 g
Carbohydrates36 g
Fiber0.8 g
Sugars27 g
Total Fat0.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium3 mg
Potassium153 mg
Calcium9.8 mg
Iron0.3 mg
Magnesium8.3 mg
Phosphorus12 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C42 mg
Vitamin A0.5 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate21 mcg
Choline5.1 mg
Caffeine0 mg
Water138 g
As published
This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 135. The excerpt below is the record exactly as published.
BAKED QUINCES Wash, quarter, core and pare the quinces. Place them, cut side up, in a shallow baking dish, filling the cavities with sugar, mixed with a little grated lemon rind or lemon juice. Cover the bottom of the dish with water
Cook this with the app: pantry check, scaling, and the assistant.