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Quince Honey No. 2
From Fruit recipes, 1907
Serves 4
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
781Calories
0 gProtein
202 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories781 kcal
Protein0.1 g
Carbohydrates202 g
Fiber0.2 g
Sugars201 g
Total Fat0.7 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium6.1 mg
Potassium30 mg
Calcium6.9 mg
Iron0.2 mg
Magnesium2.8 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
Water129 g
Estimated from matched ingredients across 4 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.
two large quinces and cook till tender. Add a pound of sugar to a pint of water, cooking till the “‘soft ball’’ stage is reached when add the quince and simmer twenty minutes longer, stirring most of the time. For tarts use this with a custard. QUINCE HONEY No. 2 (Syrup for Pancakes or Puddings) Prepare quinces as above, using two pints of sugar to one pint of water
Cook this with the app: pantry check, scaling, and the assistant.