Preserved Quinces

Name: Preserved Quinces
Ingredients: one pound of fruit; half a pound of sugar; one pint of water

From Ransom's family receipt book, 1886, 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

1132Calories

2 gProtein

295 gCarbs

1 gFat

Full nutrition (33 nutrients)

Calories1132 kcal

Protein1.8 g

Carbohydrates295 g

Fiber8.6 g

Sugars226 g

Total Fat1.2 g

Saturated Fat0 g

Monounsaturated Fat0.2 g

Polyunsaturated Fat0.2 g

Cholesterol0 mg

Sodium35 mg

Potassium903 mg

Calcium66 mg

Iron3.3 mg

Magnesium42 mg

Phosphorus77 mg

Zinc0.2 mg

Copper0.6 mg

Manganese0 mg

Vitamin D0 mcg

Vitamin C68 mg

Vitamin A9.1 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.9 mg

Folate14 mcg

Choline0 mg

Caffeine0 mg

Water853 g

As published

This recipe was extracted from Ransom's family receipt book, 1886 (1886) by D. Ransom, Son & Co, page 15. The excerpt below is the record exactly as published.

PRESERVED QUINCES. — Pare and quarter the fruit, and take out all the cores and the hard place around them. Boil the fruit in clear water until tender; then spread it on towels to dry. For one pound of fruit allow half a pound of sugar, and one pint of water

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