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Canned Quinces
From The Toronto Cook Book, 1915
Serves 3
The jars must be filled so that the syrup overflows, and fastened up tight as quickly as possible.
Presented as published in 1915. 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
687Calories
1 gProtein
179 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories687 kcal
Protein1.2 g
Carbohydrates179 g
Fiber5.7 g
Sugars134 g
Total Fat0.7 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium16 mg
Potassium594 mg
Calcium37 mg
Iron2.2 mg
Magnesium25 mg
Phosphorus51 mg
Zinc0.1 mg
Copper0.4 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C45 mg
Vitamin A6 mcg
Vitamin E0 mg
Vitamin K0 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
Choline0 mg
Caffeine0 mg
Water330 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 171. The excerpt below is the record exactly as published.
Canned Quinces Cut the quinces into thin slices like apples for pies. To one quart jarful of quince take two tea cups of sugar and a coffee cup of water
Cook this with the app: pantry check, scaling, and the assistant.