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Quince and Pear Sauce
From The Rural cook book, 1907
Serves 17
The fruit keeps its shape and gains flavor.
Presented as published in 1907. 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
532Calories
2 gProtein
140 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories532 kcal
Protein1.6 g
Carbohydrates140 g
Fiber9.5 g
Sugars93 g
Total Fat0.5 g
Saturated Fat0.1 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium34 mg
Potassium765 mg
Calcium107 mg
Iron2.5 mg
Magnesium38 mg
Phosphorus63 mg
Zinc0.3 mg
Copper0.5 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C43 mg
Vitamin A6.4 mcg
Vitamin E0.2 mg
Vitamin K7 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.8 mg
Folate19 mcg
Choline10 mg
Caffeine0 mg
Water337 g
Estimated from matched ingredients across 17 servings.
As published
This recipe was extracted from The Rural cook book (1907), page 103. The excerpt below is the record exactly as published.
Quince and Pear Sauce. — Three pounds light brown sugar, six pounds pears, quartered if large, small ones cut in halves ; nine pounds quinces
Cook this with the app: pantry check, scaling, and the assistant.