Quince Preserves
From Lillian Massey school recipes, 1913
Presented as published in 1913. 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
10283Calories
11 gProtein
2675 gCarbs
10 gFat
Full nutrition (33 nutrients)
Calories10283 kcal
Protein11 g
Carbohydrates2675 g
Fiber52 g
Sugars2263 g
Total Fat10 g
Saturated Fat0.3 g
Monounsaturated Fat1 g
Polyunsaturated Fat1.4 g
Cholesterol0 mg
Sodium160 mg
Potassium5416 mg
Calcium350 mg
Iron20 mg
Magnesium234 mg
Phosphorus463 mg
Zinc1.3 mg
Copper3.8 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C408 mg
Vitamin A54 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B61.1 mg
Vitamin B120 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.8 mg
Niacin (B3)5.4 mg
Folate82 mcg
Choline0 mg
Caffeine0 mg
Water3227 g
As published
This recipe was extracted from Lillian Massey school recipes (1913) by Lillian Massey School Household Science, page 7. The excerpt below is the record exactly as published.
QUINCE PRESERVES. 6 lbs. quinces. 5 lbs. sugar. 1 qt. water in which the quinces were cooked
Cook this with the app: pantry check, scaling, and the assistant.