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Prepared Apple or Quince Juice
From Modern cookery, in all its branches, 1884
Serves 6
Quinces should not be boiled too long to avoid discoloration.
Presented as published in 1884. 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
172Calories
1 gProtein
46 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories172 kcal
Protein1.2 g
Carbohydrates46 g
Fiber5.7 g
Sugars0 g
Total Fat0.3 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium25 mg
Potassium596 mg
Calcium43 mg
Iron2.1 mg
Magnesium27 mg
Phosphorus51 mg
Zinc0.2 mg
Copper0.4 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C45 mg
Vitamin A6 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.6 mg
Folate9.1 mcg
Choline0 mg
Caffeine0 mg
Water569 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 400. The excerpt below is the record exactly as published.
PREPARED APPLE OR QUINCE JUICE. Pour into a clean earthen pan two quarts of spring water, and throw into it as quickly as they can be pared, quartered, and weighed, four pounds of nonsuches, pearmains, llipstone pippins, or any other good boiling apples
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