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Baked Quinces
From Boston Cooking-School 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
501Calories
1 gProtein
131 gCarbs
1 gFat
Full nutrition (33 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
Sodium20 mg
Potassium400 mg
Calcium34 mg
Iron1.5 mg
Magnesium20 mg
Phosphorus34 mg
Zinc0.1 mg
Copper0.3 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C30 mg
Vitamin A4 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.4 mg
Folate6 mcg
Choline0 mg
Caffeine0 mg
Water522 g
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 24. The excerpt below is the record exactly as published.
BAKED QUINCES 8 quinces, wiped, quartered, 34 cup sugar cored, and pared 11% cups water
Cook this with the app: pantry check, scaling, and the assistant.