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Quinces
From The art of German cooking and baking, 1922
Serves 10
Then put them into jars with the syrup, close the jars tightly and treat as in No. 1.
Presented as published in 1922. 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
664Calories
1 gProtein
174 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories664 kcal
Protein1.2 g
Carbohydrates174 g
Fiber6.7 g
Sugars137 g
Total Fat0.7 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium12 mg
Potassium484 mg
Calcium58 mg
Iron1.9 mg
Magnesium22 mg
Phosphorus41 mg
Zinc0.2 mg
Copper0.3 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C60 mg
Vitamin A5.2 mcg
Vitamin E0.1 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.5 mg
Folate9.4 mcg
Choline1.8 mg
Caffeine0 mg
Water209 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 164. The excerpt below is the record exactly as published.
QUINCES. 5 lbs. of quinces 2 finely chopped lemon rinds 3 lbs. of sugar Several sticks of cinnamon 10 cloves Water
Cook this with the app: pantry check, scaling, and the assistant.