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Quince Preserves
From A year's cookery, 1880
Serves 10
Quinces prepared this way will not keep very long.
Presented as published in 1880. 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
653Calories
1 gProtein
170 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories653 kcal
Protein0.9 g
Carbohydrates170 g
Fiber4.3 g
Sugars136 g
Total Fat0.7 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium11 mg
Potassium450 mg
Calcium27 mg
Iron1.7 mg
Magnesium19 mg
Phosphorus39 mg
Zinc0.1 mg
Copper0.3 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C34 mg
Vitamin A4.5 mcg
Vitamin E0 mg
Vitamin K0 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
Choline0 mg
Caffeine0 mg
Water202 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from A year's cookery (1880) by Phillis Browne, page 280. The excerpt below is the record exactly as published.
three pounds of sugar and a gill of water to five pounds of fruit
Cook this with the app: pantry check, scaling, and the assistant.