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Chopped Quince Sauce
From The New century cook book, 1899
Serves 6
Recipe by Mrs. M. W. Lazear.
Presented as published in 1899. 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
215Calories
2 gProtein
58 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories215 kcal
Protein1.5 g
Carbohydrates58 g
Fiber7.2 g
Sugars0 g
Total Fat0.4 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium15 mg
Potassium745 mg
Calcium42 mg
Iron2.6 mg
Magnesium30 mg
Phosphorus64 mg
Zinc0.2 mg
Copper0.5 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C57 mg
Vitamin A7.6 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.8 mg
Folate11 mcg
Choline0 mg
Caffeine0 mg
Water321 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The New century cook book (1899), page 109. The excerpt below is the record exactly as published.
Chopped Quince Sauce. Boil the peelings and cores in water enough to cover. Then strain and add the juice to the chopped quinces (fine). Add sugar the weight of quinces
Cook this with the app: pantry check, scaling, and the assistant.