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Canned Apples and Quinces
From Miss Parloa's kitchen companion, 1887
Serves 12
This is a delicate preserve suitable for desserts.
Presented as published in 1887. 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
609Calories
1 gProtein
158 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories609 kcal
Protein0.6 g
Carbohydrates158 g
Fiber3 g
Sugars135 g
Total Fat0.6 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium12 mg
Potassium313 mg
Calcium23 mg
Iron1.1 mg
Magnesium15 mg
Phosphorus27 mg
Zinc0.1 mg
Copper0.2 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C23 mg
Vitamin A3.3 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate4.5 mcg
Choline0.5 mg
Caffeine0 mg
Water296 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 441. The excerpt below is the record exactly as published.
Canned Apples and Quinces, Use one peck of apples, two quarts of quinces, and two quarts of sugar. Pare the quinces, and cut out the cores. Put the cores and parings into 'the preserviDg- kettle with two quarts of water
Cook this with the app: pantry check, scaling, and the assistant.