vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Canned Quinces
From The Institute cook book, 1913
Serves 6
Presented as published in 1913. 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
558Calories
1 gProtein
146 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories558 kcal
Protein1.2 g
Carbohydrates146 g
Fiber5.7 g
Sugars100 g
Total Fat0.6 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium18 mg
Potassium594 mg
Calcium39 mg
Iron2.1 mg
Magnesium26 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
Water409 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 139. The excerpt below is the record exactly as published.
CANNED QUINCES 2 quarts quinces 3 cups sugar 1 quart water
Cook this with the app: pantry check, scaling, and the assistant.