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Quince Butter
From The Rural cook book, 1907
Serves 13
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
525Calories
1 gProtein
125 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories525 kcal
Protein0.9 g
Carbohydrates125 g
Fiber4.4 g
Sugars100 g
Total Fat0.6 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium14 mg
Potassium477 mg
Calcium30 mg
Iron1.2 mg
Magnesium22 mg
Phosphorus47 mg
Zinc0.2 mg
Copper0.3 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C30 mg
Vitamin A7 mcg
Vitamin E0.2 mg
Vitamin K2.4 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.5 mg
Folate5.6 mcg
Choline7.2 mg
Caffeine0 mg
Water402 g
Estimated from matched ingredients across 13 servings.
As published
This recipe was extracted from The Rural cook book (1907), page 102. The excerpt below is the record exactly as published.
Quince Butter. — Use half a gallon of quinces pared and cored, half a gallon of tart apples pared and cored, two quarts of sweet cider, one pint of cold water. Cover the crock and stew gently until the fruit is very soft ; then pass through a sieve. Add five cupfuls of sugar
Cook this with the app: pantry check, scaling, and the assistant.