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Canning Quinces
From The household cook book, 1902
Serves 2
The core, seeds and parings can be made into jelly.
Presented as published in 1902. 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
566Calories
1 gProtein
148 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories566 kcal
Protein0.9 g
Carbohydrates148 g
Fiber4.3 g
Sugars113 g
Total Fat0.6 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium14 mg
Potassium450 mg
Calcium30 mg
Iron1.6 mg
Magnesium20 mg
Phosphorus39 mg
Zinc0.1 mg
Copper0.3 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C34 mg
Vitamin A4.5 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.5 mg
Folate6.8 mcg
Choline0 mg
Caffeine0 mg
Water308 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 388. The excerpt below is the record exactly as published.
CANNING QUINCES. — Pare, quarter, core, and let them simmer merely, in water until tender; then drain them from the water, put them into the hot syrup (allow ^ lb. sugar and 1 cup water to 1 lb. quinces
Cook this with the app: pantry check, scaling, and the assistant.