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Quinces Preserved Whole
From Miss Corson's practical American cookery and household management, 1885
Serves 6
Ensure quinces are not broken during boiling.
Presented as published in 1885. 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
291Calories
0 gProtein
75 gCarbs
0 gFat
Full nutrition (15 nutrients)
Calories291 kcal
Protein0 g
Carbohydrates75 g
Sugars75 g
Total Fat0.2 g
Sodium0.8 mg
Potassium1.5 mg
Calcium0.8 mg
Iron0 mg
Magnesium0.2 mg
Phosphorus0 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Water0 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 287. The excerpt below is the record exactly as published.
QUINCES PRESERVED WHOLE. Peel rather small ripe quinces, of even size, scoop out the ;ores from the stem ends, weigh, and put the fruit into a jreserving-kettle ; cover it with boiling water, and boil it jently until it is tender, but not in the least broken ; the ;ores and peelings should be tied in a thin cloth, and boiled vith the fruit; add to the water in which the fruit was joiled one pound of sugar
Cook this with the app: pantry check, scaling, and the assistant.