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Quince and Apple Butter
From The new practical housekeeping, 1890
Serves 1
Quinces may be cored but not pared.
Presented as published in 1890. 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
98Calories
0 gProtein
26 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories98 kcal
Protein0.3 g
Carbohydrates26 g
Fiber1.4 g
Sugars22 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium0.6 mg
Potassium106 mg
Calcium6 mg
Iron0.2 mg
Magnesium4.6 mg
Phosphorus12 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C5.5 mg
Vitamin A2.1 mcg
Vitamin E0 mg
Vitamin K0.5 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate0.4 mcg
Choline3.1 mg
Caffeine0 mg
Water89 g
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 471. The excerpt below is the record exactly as published.
Quince and Apple Butter, pare, core and quarter half as many quinces as apples and weigh-both, allowing half the weight in sugar
Cook this with the app: pantry check, scaling, and the assistant.