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Baked Quinces
From The new Annie Dennis cook book, 1905
Serves 1
Pears may be baked in the same way.
Presented as published in 1905. 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
753Calories
0 gProtein
195 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories753 kcal
Protein0.1 g
Carbohydrates195 g
Fiber0.5 g
Sugars192 g
Total Fat0.6 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium3.1 mg
Potassium53 mg
Calcium4.8 mg
Iron0.3 mg
Magnesium2.6 mg
Phosphorus4.3 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C3.8 mg
Vitamin A0.5 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate0.8 mcg
Choline0 mg
Caffeine0 mg
Water26 g
As published
This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 164. The excerpt below is the record exactly as published.
Baked Quinces Take smooth, ripe quinces, rub them well with a dry cloth. Take out the core, fill with sugar, sprinkle with water
Cook this with the app: pantry check, scaling, and the assistant.