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Canned Quinces
From The new practical housekeeping, 1890
Serves 4
Can apples or pears at the same time.
Presented as published in 1890. 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
412Calories
1 gProtein
109 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories412 kcal
Protein1.4 g
Carbohydrates109 g
Fiber6.5 g
Sugars57 g
Total Fat0.5 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium18 mg
Potassium672 mg
Calcium42 mg
Iron2.4 mg
Magnesium29 mg
Phosphorus58 mg
Zinc0.1 mg
Copper0.5 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C51 mg
Vitamin A6.8 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)0.7 mg
Folate10 mcg
Choline0 mg
Caffeine0 mg
Water403 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 82. The excerpt below is the record exactly as published.
Canned Quinces. — Pare and quarter the fruit, and tak» out all the cores and the hard place around them. Boil the fruit in ^ear water until tender, then spread on towels to dry. .- For one pound fruit allow half pound sugar and one pint water
Cook this with the app: pantry check, scaling, and the assistant.