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Baked Quinces
From Scientific cooking with scientific methods, 1911
Serves 2
Quinces require a long time for cooking.
Presented as published in 1911. 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
458Calories
1 gProtein
119 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories458 kcal
Protein0.5 g
Carbohydrates119 g
Fiber2.4 g
Sugars100 g
Total Fat0.4 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium13 mg
Potassium251 mg
Calcium22 mg
Iron0.9 mg
Magnesium13 mg
Phosphorus21 mg
Zinc0.1 mg
Copper0.2 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C19 mg
Vitamin A2.5 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate3.8 mcg
Choline0 mg
Caffeine0 mg
Water341 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 157. The excerpt below is the record exactly as published.
Baked Quinces. Wipe, pare and quarter ten medium-sized quinces. Remove seeds, and put in baking-dish. Sprinkle with one cup of sugar and two cups of w^ate
Cook this with the app: pantry check, scaling, and the assistant.