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Quince Preserve
From Banquets of the nations, 1911
Serves 8
Presented as published in 1911. 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
141Calories
1 gProtein
38 gCarbs
0 gFat
Full nutrition (28 nutrients)
Calories141 kcal
Protein0.9 g
Carbohydrates38 g
Fiber4.3 g
Sugars3.1 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium9.1 mg
Potassium447 mg
Calcium25 mg
Iron1.6 mg
Magnesium18 mg
Phosphorus39 mg
Zinc0.1 mg
Copper0.3 mg
Manganese0 mg
Vitamin C34 mg
Vitamin A4.5 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.5 mg
Folate6.8 mcg
Water190 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 124. The excerpt below is the record exactly as published.
Quince Preserve. Put in a pan with sufficient water to cover them, four pounds of good ripe quinces which you have peeled, cut in quarters, and cored. Boil till tender, then put them on a rough sieve for an hour or so to drain. Now put them into a preserving pan, in which you have the 299 BANQUETS OF THE NATIONS same weight of sugar bo
Cook this with the app: pantry check, scaling, and the assistant.