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Quince Honey
From Soyer's standard cookery, 1912
Serves 15
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
610Calories
1 gProtein
157 gCarbs
1 gFat
Full nutrition (31 nutrients)
Calories610 kcal
Protein0.5 g
Carbohydrates157 g
Fiber0.5 g
Sugars151 g
Total Fat0.6 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium73 mg
Potassium28 mg
Calcium23 mg
Iron2.3 mg
Magnesium3 mg
Phosphorus5.8 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
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)0.5 mg
Folate8.8 mcg
Choline0.8 mg
Water33 g
Estimated from matched ingredients across 15 servings.
As published
This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 208. The excerpt below is the record exactly as published.
Quince Honey. Pare and grate five large quinces. To one pint boiling water add five pounds sugar
Cook this with the app: pantry check, scaling, and the assistant.