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Baked Quinces
From The household cook book, 1902
Serves 4
Best served hot with sugar and butter.
Presented as published in 1902. 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
28Calories
0 gProtein
7 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories28 kcal
Protein0 g
Carbohydrates7.2 g
Fiber0.1 g
Sugars6.2 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium0.5 mg
Potassium13 mg
Calcium0.9 mg
Iron0 mg
Magnesium0.6 mg
Phosphorus1.1 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.9 mg
Vitamin A0.1 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.2 mcg
Choline0 mg
Caffeine0 mg
Water11 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 358. The excerpt below is the record exactly as published.
BAKED QUINCES — Choose ripe quinces, wash and core them, fill the cavities with sugar, put in a baking pan with a little water
Cook this with the app: pantry check, scaling, and the assistant.