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Preserved Quinces
From The new home cook book, 1896
Serves 3
Boil the syrup down as usual with other preserves.
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
668Calories
1 gProtein
174 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories668 kcal
Protein0.6 g
Carbohydrates174 g
Fiber2.9 g
Sugars151 g
Total Fat0.6 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium12 mg
Potassium302 mg
Calcium23 mg
Iron1.1 mg
Magnesium14 mg
Phosphorus26 mg
Zinc0.1 mg
Copper0.2 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C23 mg
Vitamin A3 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate4.5 mcg
Choline0 mg
Caffeine0 mg
Water284 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The new home cook book (1896), page 103. The excerpt below is the record exactly as published.
PEESEEVED QUINCES. Mrs. Anna Marble. As you peel and core the quinces, throw them in cold water ; strain them out of the water and make a syrup. To a pint of water, put a pound of sugar to every pound of fruit
Cook this with the app: pantry check, scaling, and the assistant.