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Grated Quinces
From The home cook book, 1905
Serves 3
Presented as published in 1905. 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
688Calories
0 gProtein
178 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories688 kcal
Protein0.3 g
Carbohydrates178 g
Fiber1.4 g
Sugars167 g
Total Fat0.6 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium9.4 mg
Potassium153 mg
Calcium15 mg
Iron0.6 mg
Magnesium8.1 mg
Phosphorus13 mg
Zinc0 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C11 mg
Vitamin A1.5 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate2.2 mcg
Choline0 mg
Caffeine0 mg
Water220 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The home cook book (1905) by Christine Frederick, page 199. The excerpt below is the record exactly as published.
GRATED QUINCES Grate your quinces, and to each cup of grated fruit add two and a half cups of sugar and two cups of water
Cook this with the app: pantry check, scaling, and the assistant.