Quince Honey
From The Memorial Hall cook book, 1919
Recipe by Mrs. John S. Mason.
Presented as published in 1919. 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
1919Calories
1 gProtein
498 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories1919 kcal
Protein1 g
Carbohydrates498 g
Fiber4.7 g
Sugars489 g
Total Fat1.9 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium4.5 mg
Potassium333 mg
Calcium23 mg
Iron0.5 mg
Magnesium16 mg
Phosphorus40 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C14 mg
Vitamin A7.2 mcg
Vitamin E0.2 mg
Vitamin K2.2 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.3 mg
Folate0 mcg
Choline12 mg
Caffeine0 mg
Water312 g
As published
This recipe was extracted from The Memorial Hall cook book (1919) by Willow Grove Memorial Hall (Willow Grove, Pa.), page 51. The excerpt below is the record exactly as published.
Quince Honey One good sized quince, grated, 2 apples, grated, 1 lb. sugar, 1 pt. water
Cook this with the app: pantry check, scaling, and the assistant.