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Quince Tart
From Harper's cook book encyclopædia, 1902
Serves 5
Presented as published in 1902. 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
615Calories
8 gProtein
117 gCarbs
18 gFat
Full nutrition (34 nutrients)
Calories615 kcal
Protein8.2 g
Carbohydrates117 g
Fiber7.7 g
Sugars94 g
Total Fat18 g
Saturated Fat1.3 g
Monounsaturated Fat11 g
Polyunsaturated Fat4.3 g
Omega-30 g
Cholesterol0 mg
Sodium8.9 mg
Potassium514 mg
Calcium121 mg
Iron2.3 mg
Magnesium105 mg
Phosphorus189 mg
Zinc1.1 mg
Copper0.5 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C45 mg
Vitamin A2.4 mcg
Vitamin E8.8 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)1.5 mg
Folate24 mcg
Choline21 mg
Caffeine0 mg
Water225 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 293. The excerpt below is the record exactly as published.
Quince Tart PIES, ETC Rhubarb Tart pinch of grated lemon-peel. Moisten the edges, cover the dish with pastry, and bake in a moderate oven. Sift a little powdered sugar over the pie before sending it to table. Time to bake, according to size. Quince Tart. — Put I lb. of sugar into a pan, pour over it a pint of water, and boil the sugar to a syrup. Slice I lb. of quinces into it, and let all boil till it becomes a marmalade, stirring all the time. Next take 6 ozs. of chopped almonds, 2 ozs. of citron, the peel of two lemons cut very thin, or grated, together with the juice of the lemons
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