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Preserved Quince
From The Landmarks club cook book, 1903
Serves 3
Recipe by Mary Okey Knight.
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
959Calories
1 gProtein
249 gCarbs
1 gFat
Full nutrition (28 nutrients)
Calories959 kcal
Protein0.6 g
Carbohydrates249 g
Fiber2.9 g
Sugars226 g
Total Fat0.9 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium8.3 mg
Potassium302 mg
Calcium19 mg
Iron1.2 mg
Magnesium13 mg
Phosphorus26 mg
Zinc0.1 mg
Copper0.2 mg
Manganese0 mg
Vitamin C23 mg
Vitamin A3 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate4.5 mcg
Water127 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 116. The excerpt below is the record exactly as published.
PRESERVED QUINCE. To one pound of quince, ijkj pounds of sugar
Cook this with the app: pantry check, scaling, and the assistant.