vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Quince Honey
From The New century cook book, 1899
Serves 10
Recipe by Mrs. P. G. Burns.
Presented as published in 1899. 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
880Calories
0 gProtein
228 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories880 kcal
Protein0.1 g
Carbohydrates228 g
Fiber0.2 g
Sugars226 g
Total Fat0.7 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium4.2 mg
Potassium30 mg
Calcium5.1 mg
Iron0.2 mg
Magnesium2.2 mg
Phosphorus2.1 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C1.9 mg
Vitamin A0.3 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
Folate0.4 mcg
Choline0 mg
Caffeine0 mg
Water58 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from The New century cook book (1899), page 109. The excerpt below is the record exactly as published.
Quince Honey. Put five pounds granulated sugar and one pint water on the stove and let dissolve. Peel and grate five quinces; add these to the sugar and boil twenty minutes. Mrs. P. G. Burns. Quince Honey. Three pints of sugar, one pint of w7ater, piece of alum size of a bean; put in a kettle, boil and skim; have four medium- sized quinces grate
Cook this with the app: pantry check, scaling, and the assistant.