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Quince Honey
From The Cook County cook book, 1912
Serves 10
Recipe by Mrs. Klug, 25 N. 5th Ave., Maywood, 111.
Presented as published in 1912. 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
528Calories
0 gProtein
137 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories528 kcal
Protein0 g
Carbohydrates137 g
Fiber0.1 g
Sugars136 g
Total Fat0.4 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium1.8 mg
Potassium17 mg
Calcium2.3 mg
Iron0.1 mg
Magnesium1 mg
Phosphorus1.3 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C1.1 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
Folate0.2 mcg
Choline0 mg
Caffeine0 mg
Water8.8 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 342. The excerpt below is the record exactly as published.
QUINCE HONEY.— Pare and grate 3 large quinces, add 3 lbs. white sugar and 1 qt. cold water
Cook this with the app: pantry check, scaling, and the assistant.