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Quince Honey
From San Rafael cook book, 1906, 1906
Serves 15
Presented as published in 1906. 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
587Calories
0 gProtein
152 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories587 kcal
Protein0 g
Carbohydrates152 g
Fiber0.2 g
Sugars151 g
Total Fat0.5 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium2.8 mg
Potassium20 mg
Calcium3.4 mg
Iron0.1 mg
Magnesium1.4 mg
Phosphorus1.4 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C1.3 mg
Vitamin A0.2 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.3 mcg
Choline0 mg
Caffeine0 mg
Water39 g
Estimated from matched ingredients across 15 servings.
As published
This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 89. The excerpt below is the record exactly as published.
QUINCE HONEY— Miss A. Gordon. 5 nice quinces pared and grated, 1 pint of water, 5 pounds of granu- lated sug
Cook this with the app: pantry check, scaling, and the assistant.