Keep Quinces in Pickle

Name: Keep Quinces in Pickle
Ingredients: Cut five or six quinces all to pieces; put them in an earthen pot or pan, with a gallon of water; and two pounds of honey

From Old Cookery Books and Ancient Cuisine, 1886

Presented as published in 1886. 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

2758Calories

3 gProtein

748 gCarbs

0 gFat

Full nutrition (33 nutrients)

Calories2758 kcal

Protein2.7 g

Carbohydrates748 g

Fiber1.8 g

Sugars745 g

Total Fat0 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium150 mg

Potassium510 mg

Calcium168 mg

Iron3.8 mg

Magnesium56 mg

Phosphorus36 mg

Zinc2 mg

Copper0.7 mg

Manganese0.7 mg

Vitamin D0 mcg

Vitamin C4.5 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.3 mg

Niacin (B3)1.1 mg

Folate18 mcg

Choline20 mg

Caffeine0 mg

Water3937 g

As published

This recipe was extracted from Old Cookery Books and Ancient Cuisine (1886) by William Carew Hazlitt, page 46. The excerpt below is the record exactly as published.

keep Quinces in Pickle: — Cut five or six quinces all to pieces, and put them in an earthen pot or pan, with a gallon of water and two pounds of honey

Cook this with the app: pantry check, scaling, and the assistant.