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Canned Quinces
From The Rural cook book, 1907
Serves 2
Presented as published in 1907. 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
444Calories
0 gProtein
115 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories444 kcal
Protein0.1 g
Carbohydrates115 g
Fiber0.2 g
Sugars113 g
Total Fat0.4 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium8.7 mg
Potassium29 mg
Calcium9.6 mg
Iron0.1 mg
Magnesium3.7 mg
Phosphorus2.1 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C1.9 mg
Vitamin A0.3 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
Folate0.4 mcg
Choline0 mg
Caffeine0 mg
Water247 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Rural cook book (1907), page 102. The excerpt below is the record exactly as published.
Canned Quinces. — Prepare the quinces by paring, coring and quarter- ing. Use a silver knife. Keep the prepared quinces in cold water to prevent them from discolorifig until sufficient have been prepared. Cook the quinces in boiling water slowly till tender. Have ready a syrup of one-half pound of sugar and a pint of water
Cook this with the app: pantry check, scaling, and the assistant.