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Compote of Quinces
From Cookery for every household, 1914
Serves 4
A little wine may be added if wished.
Presented as published in 1914. 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
197Calories
0 gProtein
51 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories197 kcal
Protein0 g
Carbohydrates51 g
Fiber0.1 g
Sugars50 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium0.9 mg
Potassium13 mg
Calcium1.4 mg
Iron0.1 mg
Magnesium0.7 mg
Phosphorus1.1 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.9 mg
Vitamin A0.1 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
Folate0.2 mcg
Choline0 mg
Caffeine0 mg
Water11 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 746. The excerpt below is the record exactly as published.
Compote oi Quinces Quinces. Water. Sugar. Wash the quinces, peel them, cut them in quarters and remove the cores. Throw the pieces of quince into a saucepan of cold water and let them lie until wanted. Put the skins and cores into a saucepan with cold water to cover them, and allow them to boil at least | hour. Strain through a fine sieve or piece of muslin and return the liquid to a saucepan along with 1 cupful of sugar to each pint.
Cook this with the app: pantry check, scaling, and the assistant.