Pudding (Quince)
From Hilda's "where is it?" of recipes, 1891
Presented as published in 1891. 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
2782Calories
35 gProtein
250 gCarbs
187 gFat
Full nutrition (34 nutrients)
Calories2782 kcal
Protein35 g
Carbohydrates250 g
Fiber0.1 g
Sugars231 g
Total Fat187 g
Saturated Fat102 g
Monounsaturated Fat42 g
Polyunsaturated Fat3.8 g
Omega-30.1 g
Cholesterol1226 mg
Sodium465 mg
Potassium750 mg
Calcium401 mg
Iron3.6 mg
Magnesium55 mg
Phosphorus666 mg
Zinc3.7 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D4 mcg
Vitamin C0 mg
Vitamin A320 mcg
Vitamin E2.1 mg
Vitamin K12 mcg
Vitamin B60.5 mg
Vitamin B121.8 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.9 mg
Niacin (B3)0.5 mg
Folate94 mcg
Choline588 mg
Caffeine0 mg
Water425 g
As published
This recipe was extracted from Hilda's "where is it?" of recipes (1891) by Hildagonda J. Duckitt, page 65. The excerpt below is the record exactly as published.
PUDDING (QUINCE— RICE). [P the juice of a lemon ; cover the preserve. Put back in the oven to dry — not brown. PUDDING {QUINCE). Ingredients, 7 Quinces. Powdered Ginger, Cinnamoih I pint Cream. ilb. Sugar, 4 Eggs. Puff Paste
Cook this with the app: pantry check, scaling, and the assistant.