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Canned Quince and Apples
From Lessons in cooking through preparation of meals, 1912
Serves 4
Presented as published in 1912. 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
26Calories
0 gProtein
7 gCarbs
0 gFat
Full nutrition (26 nutrients)
Calories26 kcal
Protein0.2 g
Carbohydrates6.9 g
Fiber0.9 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium1.8 mg
Potassium89 mg
Calcium5 mg
Iron0.3 mg
Magnesium3.6 mg
Phosphorus7.7 mg
Zinc0 mg
Copper0.1 mg
Vitamin C6.8 mg
Vitamin A0.9 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate1.4 mcg
Water38 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 179. The excerpt below is the record exactly as published.
Canned Quince and Apples Wash, pare, quarter, and core an equal number of apples and quinces
Cook this with the app: pantry check, scaling, and the assistant.