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Quince Honey
From Scientific cooking with scientific methods, 1911
Serves 15
Presented as published in 1911. 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
617Calories
1 gProtein
159 gCarbs
1 gFat
Full nutrition (31 nutrients)
Calories617 kcal
Protein0.6 g
Carbohydrates159 g
Fiber0.7 g
Sugars151 g
Total Fat0.7 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium74 mg
Potassium51 mg
Calcium24 mg
Iron2.3 mg
Magnesium3.9 mg
Phosphorus7.8 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin C3 mg
Vitamin A0.4 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.6 mg
Folate9.1 mcg
Choline0.8 mg
Water42 g
Estimated from matched ingredients across 15 servings.
As published
This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 158. The excerpt below is the record exactly as published.
Quince Honey. Pare and grate, or grind in food-chopper, six large quinces. Add to one pint boiling water five pounds of sugar.
Cook this with the app: pantry check, scaling, and the assistant.