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Quince Preserves
From The Rural cook book, 1907
Serves 3
Tin boxes are fine for packing away these fruits.
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
668Calories
1 gProtein
174 gCarbs
1 gFat
Full nutrition (28 nutrients)
Calories668 kcal
Protein0.6 g
Carbohydrates174 g
Fiber2.9 g
Sugars151 g
Total Fat0.6 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium7.6 mg
Potassium301 mg
Calcium18 mg
Iron1.1 mg
Magnesium13 mg
Phosphorus26 mg
Zinc0.1 mg
Copper0.2 mg
Manganese0 mg
Vitamin C23 mg
Vitamin A3 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate4.5 mcg
Water127 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Rural cook book (1907), page 114. The excerpt below is the record exactly as published.
a pound of sugar to each pound of fruit. Spread sliced fruit on platters and sprinkle the sugar over it. Keep in a warm place for a week— or until dry — then put in a hot oven for y) minutes. When cold, pack between waxed papers. Quinces. — Boil fruit until tender in as little water as possible (may be steamed) and put through a sieve. Weigh the sifted fruit and to each pound of fruit
Cook this with the app: pantry check, scaling, and the assistant.