Quince Chips
From My best 250 recipes, 1907
Put aside to use as a sweetmeat.
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
2005Calories
2 gProtein
521 gCarbs
2 gFat
Full nutrition (28 nutrients)
Calories2005 kcal
Protein1.8 g
Carbohydrates521 g
Fiber8.6 g
Sugars453 g
Total Fat1.9 g
Saturated Fat0 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium23 mg
Potassium903 mg
Calcium54 mg
Iron3.4 mg
Magnesium38 mg
Phosphorus77 mg
Zinc0.2 mg
Copper0.6 mg
Manganese0 mg
Vitamin C68 mg
Vitamin A9.1 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.9 mg
Folate14 mcg
Water380 g
As published
This recipe was extracted from My best 250 recipes (1907) by Sarah Tyson Heston Rorer, page 19. The excerpt below is the record exactly as published.
QUINCE CHIPS Pare, quarter and core nice ripe quinces ; cut each quarter into thin slices ; weigh, and to each pound allow a pound of sugar.
Cook this with the app: pantry check, scaling, and the assistant.