vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Quince Snow
From The household (of the Detroit free press), 1886
Serves 4
Presented as published in 1886. 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
249Calories
3 gProtein
54 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories249 kcal
Protein3.3 g
Carbohydrates54 g
Fiber0.4 g
Sugars47 g
Total Fat2.5 g
Saturated Fat0.8 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol93 mg
Sodium48 mg
Potassium64 mg
Calcium22 mg
Iron0.6 mg
Magnesium4.6 mg
Phosphorus57 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0.5 mcg
Vitamin C3.3 mg
Vitamin A40 mcg
Vitamin E0.3 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0 mg
Folate16 mcg
Choline77 mg
Caffeine0 mg
Water30 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 407. The excerpt below is the record exactly as published.
QUINCE SNOW. One-third pound of quince marmalade to whites of two eggs and quarter pound of sugar
Cook this with the app: pantry check, scaling, and the assistant.