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Baked Quinces
From Buckeye cookery, 1892
Serves 4
Presented as published in 1892. 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
65Calories
0 gProtein
17 gCarbs
0 gFat
Full nutrition (26 nutrients)
Calories65 kcal
Protein0.5 g
Carbohydrates17 g
Fiber2.2 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium4.5 mg
Potassium223 mg
Calcium12 mg
Iron0.8 mg
Magnesium9.1 mg
Phosphorus19 mg
Zinc0 mg
Copper0.1 mg
Vitamin C17 mg
Vitamin A2.3 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate3.4 mcg
Water95 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Buckeye cookery (1892), page 90. The excerpt below is the record exactly as published.
BAKED QUINCES. Wash and core ripe quinces, fill with sugar
Cook this with the app: pantry check, scaling, and the assistant.