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Quince Honey
From Farm and home cook book and housekeeper's assistant, 1907
Serves 1
As quick as the quinces are grated, turn them into the syrup.
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
332Calories
0 gProtein
86 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories332 kcal
Protein0.3 g
Carbohydrates86 g
Fiber1.4 g
Sugars75 g
Total Fat0.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium4.5 mg
Potassium150 mg
Calcium9.8 mg
Iron0.6 mg
Magnesium6.5 mg
Phosphorus13 mg
Zinc0 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C11 mg
Vitamin A1.5 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate2.3 mcg
Choline0 mg
Caffeine0 mg
Water88 g
As published
This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 167. The excerpt below is the record exactly as published.
Quince Honey Peel and grate 3 or 4 good sized, ripe and juicy quinces,, and add to a briskly boiling syrup made of 3 pts sugar and 1 pt water
Cook this with the app: pantry check, scaling, and the assistant.