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Preserved Kumquats
From Boston Cooking-School cook book, 1896
Serves 4
Presented as published in 1896. 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
547Calories
4 gProtein
136 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories547 kcal
Protein4.2 g
Carbohydrates136 g
Fiber15 g
Sugars121 g
Total Fat2.3 g
Saturated Fat0.2 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.4 g
Cholesterol0 mg
Sodium25 mg
Potassium421 mg
Calcium142 mg
Iron2 mg
Magnesium46 mg
Phosphorus43 mg
Zinc0.4 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C99 mg
Vitamin A34 mcg
Vitamin E0.3 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1 mg
Folate38 mcg
Choline19 mg
Caffeine0 mg
Water241 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 309. The excerpt below is the record exactly as published.
PRESERVED KUMQUATS 1 quart fresh kumquats 2 cups sugar 1 cup water
Cook this with the app: pantry check, scaling, and the assistant.