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Guava Paste
From The Landmarks club cook book, 1903
Serves 1
Recipe by Mrs. H. T. Christian.
Presented as published in 1903. 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
467Calories
17 gProtein
99 gCarbs
7 gFat
Full nutrition (34 nutrients)
Calories467 kcal
Protein17 g
Carbohydrates99 g
Fiber38 g
Sugars59 g
Total Fat6.8 g
Saturated Fat2 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat2.8 g
Omega-30 g
Cholesterol0 mg
Sodium21 mg
Potassium2800 mg
Calcium169 mg
Iron2.3 mg
Magnesium155 mg
Phosphorus270 mg
Zinc1.6 mg
Copper1.6 mg
Manganese2.8 mg
Vitamin D0 mcg
Vitamin C1505 mg
Vitamin A206 mcg
Vitamin E5.1 mg
Vitamin K21 mcg
Vitamin B60.7 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.3 mg
Niacin (B3)7.2 mg
Folate325 mcg
Choline51 mg
Caffeine0 mg
Water534 g
As published
This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 115. The excerpt below is the record exactly as published.
GUAVA PASTE. To about a quart of guavas (after they are put through the sieve) half teaspoonful allspice, one teaspoonful cloves, one teaspoonful cinnamon, quarter teaspoonful mace
Cook this with the app: pantry check, scaling, and the assistant.