Pickled Quinces
From Physical culture cook book, 1901
Presented as published in 1901. 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
8014Calories
21 gProtein
2074 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories8014 kcal
Protein21 g
Carbohydrates2074 g
Fiber97 g
Sugars1343 g
Total Fat8.2 g
Saturated Fat1.6 g
Monounsaturated Fat2 g
Polyunsaturated Fat3.3 g
Omega-30.2 g
Cholesterol0 mg
Sodium1115 mg
Potassium11132 mg
Calcium1836 mg
Iron45 mg
Magnesium576 mg
Phosphorus890 mg
Zinc3 mg
Copper6.7 mg
Manganese18 mg
Vitamin D0 mcg
Vitamin C680 mg
Vitamin A93 mcg
Vitamin E2.5 mg
Vitamin K41 mcg
Vitamin B62.5 mg
Vitamin B120 mcg
Thiamin (B1)1 mg
Riboflavin (B2)1.4 mg
Niacin (B3)11 mg
Folate159 mcg
Choline43 mg
Caffeine0 mg
Water4276 g
As published
This recipe was extracted from Physical culture cook book (1901) by Richardson, Mary Mrs., page 70. The excerpt below is the record exactly as published.
Pickled Quinces. — Pare and quarter; to ev- ery ten pounds add three pounds brown sugar, one pint vinegar, one ounce cloves, one ounce cinnamon
Cook this with the app: pantry check, scaling, and the assistant.