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Preserved Quinces
From The century cook book, 1894
Serves 3
Presented as published in 1894. 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
673Calories
1 gProtein
175 gCarbs
1 gFat
Full nutrition (28 nutrients)
Calories673 kcal
Protein0.6 g
Carbohydrates175 g
Fiber3 g
Sugars151 g
Total Fat0.6 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium7.9 mg
Potassium317 mg
Calcium19 mg
Iron1.2 mg
Magnesium13 mg
Phosphorus27 mg
Zinc0.1 mg
Copper0.2 mg
Manganese0 mg
Vitamin C24 mg
Vitamin A3.2 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate4.8 mcg
Water134 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The century cook book (1894) by Jennie A. Hansey, page 84. The excerpt below is the record exactly as published.
Preserved Quinces. Pare and quarter the fruit; boil in enough water to keep them whole; when they are tender take them out, and to each pound of quinces add one pound of white sugar
Cook this with the app: pantry check, scaling, and the assistant.