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Baked Quinces
From The new practical housekeeping, 1890
Serves 1
For a Quince Compote, cook as above, then return syrup to saucepan and boil for twenty minutes.
Presented as published in 1890. 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 (28 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
Sodium9 mg
Potassium396 mg
Calcium23 mg
Iron1.5 mg
Magnesium16 mg
Phosphorus34 mg
Zinc0.1 mg
Copper0.3 mg
Manganese0 mg
Vitamin C30 mg
Vitamin A4 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.4 mg
Folate6 mcg
Water168 g
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 252. The excerpt below is the record exactly as published.
a half cup sugar to every eight quinces
Cook this with the app: pantry check, scaling, and the assistant.