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Quince Pudding
From Mary Jane's cook book, 1916
Serves 4
Presented as published in 1916. 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
689Calories
7 gProtein
164 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories689 kcal
Protein7.4 g
Carbohydrates164 g
Fiber3.6 g
Sugars101 g
Total Fat5.3 g
Saturated Fat0.6 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol54 mg
Sodium326 mg
Potassium308 mg
Calcium36 mg
Iron3.7 mg
Magnesium25 mg
Phosphorus104 mg
Zinc0.6 mg
Copper0.3 mg
Manganese0.6 mg
Vitamin D0.3 mcg
Vitamin C17 mg
Vitamin A22 mcg
Vitamin E0.4 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.4 mg
Niacin (B3)3.5 mg
Folate87 mcg
Choline48 mg
Caffeine0 mg
Water168 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 45. The excerpt below is the record exactly as published.
QUINCE PUDDING. Quinces, 2 cups. Egg, 1. Sugar, 2 cups. Salt, y2 teaspoon. Cracker crumbs, 2 cups. Butter, 1 tablespoon. Water, 1 cup.
Cook this with the app: pantry check, scaling, and the assistant.