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Quince Honey
From The farm cook & rule book, 1923
Serves 5
Presented as published in 1923. 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
788Calories
0 gProtein
204 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories788 kcal
Protein0.1 g
Carbohydrates204 g
Fiber0.5 g
Sugars201 g
Total Fat0.7 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium5.9 mg
Potassium54 mg
Calcium7.6 mg
Iron0.3 mg
Magnesium3.5 mg
Phosphorus4.3 mg
Zinc0 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C3.8 mg
Vitamin A0.5 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate0.8 mcg
Choline0 mg
Caffeine0 mg
Water116 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from The farm cook & rule book (1923) by Nell Beaubien Nichols, page 42. The excerpt below is the record exactly as published.
Quince Honey 5 large quinces 2 cupfuls water 5 cupfuls sugar
Cook this with the app: pantry check, scaling, and the assistant.