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Quince and Apple Preserve
From The national course in home economics, 1917
Serves 3
W. T. J.
Presented as published in 1917. 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
531Calories
1 gProtein
138 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories531 kcal
Protein0.6 g
Carbohydrates138 g
Fiber2.7 g
Sugars128 g
Total Fat0.6 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium12 mg
Potassium216 mg
Calcium22 mg
Iron0.4 mg
Magnesium13 mg
Phosphorus23 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C12 mg
Vitamin A3.8 mcg
Vitamin E0.1 mg
Vitamin K0.9 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.2 mg
Folate1.1 mcg
Choline5.1 mg
Caffeine0 mg
Water478 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 249. The excerpt below is the record exactly as published.
QUINCE AND APPLE PRESERVE. Pare, core and quarter as many sour apples as desired to preserve in this manner; pare, core and separate into eighths one-fourth as may quinces. Make a syrup of one quart of water and three-fourths as much sugar
Cook this with the app: pantry check, scaling, and the assistant.