vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Quince Preserve
From The Toronto Cook Book, 1915
Serves 6
Keep kettle covered while boiling for better color.
Presented as published in 1915. 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
131Calories
0 gProtein
34 gCarbs
0 gFat
Full nutrition (28 nutrients)
Calories131 kcal
Protein0 g
Carbohydrates34 g
Fiber0.1 g
Sugars33 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium0.5 mg
Potassium8.9 mg
Calcium0.8 mg
Iron0 mg
Magnesium0.4 mg
Phosphorus0.7 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin C0.6 mg
Vitamin A0.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.1 mcg
Water3.5 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 163. The excerpt below is the record exactly as published.
Quince Preserve Select large quinces, pare, core and cut into slices; put each piece as cut into cold water to prevent discoloration; when all ready, put them in preserving-kettle and cover with boiling water; boil gently until tender, then lift carefully with a skimmer; continue boiling quinces in same way until all are cooked. Put parings in same water in which quinces have been cooked and boil gently fifty minutes, keeping closely covered all the time; strain and measure and to every cup of liquor take one cup of sugar
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.