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Baked Quinces
From Miss Parloa's kitchen companion, 1887
Serves 2
Some recommend adding half a teaspoonful of butter into each core, but this is not recommended.
Presented as published in 1887. 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
473Calories
1 gProtein
123 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories473 kcal
Protein0.6 g
Carbohydrates123 g
Fiber2.9 g
Sugars100 g
Total Fat0.5 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium11 mg
Potassium299 mg
Calcium21 mg
Iron1.1 mg
Magnesium13 mg
Phosphorus26 mg
Zinc0.1 mg
Copper0.2 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C23 mg
Vitamin A3 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
Folate4.5 mcg
Choline0 mg
Caffeine0 mg
Water244 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 389. The excerpt below is the record exactly as published.
Baked Quinces. Wash, wipe, pare, and core a dozen quinces. Place them in a deep earthen dish, and fill the centres with sugar. Pour a cupful of water into the dish, and sprinkle the fruit with sugar, using a cupful for the filling and sprinkling combined. Cover the dish, and set it in a moderate oven to bake for two hours. Serve cold with cream and sugar. Some folks think it an improvement to put half a tea- spoonful of butter into each core ; but the use of butter is not recommended. * Baked Pears. Wash the pears — the hard kind usually sold for cook- ing—and put them into a deep earthen dish. For two dozen large ones allow a cupful of sugar
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