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Baked Quinces
From The new home cook book, 1896
Serves 1
Presented as published in 1896. 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
910Calories
1 gProtein
237 gCarbs
1 gFat
Full nutrition (28 nutrients)
Calories910 kcal
Protein1.2 g
Carbohydrates237 g
Fiber5.7 g
Sugars192 g
Total Fat0.9 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium14 mg
Potassium595 mg
Calcium35 mg
Iron2.2 mg
Magnesium25 mg
Phosphorus51 mg
Zinc0.1 mg
Copper0.4 mg
Manganese0 mg
Vitamin C45 mg
Vitamin A6 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.6 mg
Folate9 mcg
Water251 g
As published
This recipe was extracted from The new home cook book (1896), page 103. The excerpt below is the record exactly as published.
BAKED QUINCES. One dozen nice quinces, cored and well rubbed. Put in baking pans, and fill the centre with pulverized sugar
Cook this with the app: pantry check, scaling, and the assistant.