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Quince Honey No. 1
From Fruit recipes, 1907
Serves 3
Presented as published in 1907. 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
592Calories
0 gProtein
153 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories592 kcal
Protein0.1 g
Carbohydrates153 g
Fiber0.3 g
Sugars151 g
Total Fat0.5 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium6.9 mg
Potassium37 mg
Calcium8.1 mg
Iron0.2 mg
Magnesium3.4 mg
Phosphorus2.8 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C2.5 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
Folate0.5 mcg
Choline0 mg
Caffeine0 mg
Water172 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Fruit recipes (1907) by Berry, Riley Maria Fletcher Mrs., page 27. The excerpt below is the record exactly as published.
QUINCE HONEY No. 1 (Cake or Tart Filling) This will make filling for layer cake, or, thinned, a deli- cate syrup for sauces, etc. Grate two large quinces and cook till tender. Add a pound of sugar to a pint of water
Cook this with the app: pantry check, scaling, and the assistant.