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Quince Wine
From Consult me, 1902
Serves 7
Keep for two or three years for better quality.
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
445Calories
2 gProtein
118 gCarbs
1 gFat
Full nutrition (28 nutrients)
Calories445 kcal
Protein2.2 g
Carbohydrates118 g
Fiber11 g
Sugars32 g
Total Fat0.7 g
Saturated Fat0.1 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium23 mg
Potassium1109 mg
Calcium62 mg
Iron4 mg
Magnesium45 mg
Phosphorus96 mg
Zinc0.2 mg
Copper0.7 mg
Manganese0 mg
Vitamin C84 mg
Vitamin A11 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.1 mg
Folate17 mcg
Water471 g
Estimated from matched ingredients across 7 servings.
As published
This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 408. The excerpt below is the record exactly as published.
QUINCE WINE. — Wipe off the fur, take out the cores of ripe quinces ; bruise them and press them, lidding to every gallon of juice a % lbs. of fine sugar ;
Cook this with the app: pantry check, scaling, and the assistant.