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Quinces Preserved Whole
From The Ideal cook book, 1899
Serves 8
Presented as published in 1899. 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
655Calories
0 gProtein
169 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories655 kcal
Protein0 g
Carbohydrates169 g
Fiber0 g
Sugars170 g
Total Fat0.5 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium3.5 mg
Potassium4 mg
Calcium3.5 mg
Iron0.1 mg
Magnesium1.1 mg
Phosphorus0 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water59 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The Ideal cook book (1899) by Anne Clarke, page 131. The excerpt below is the record exactly as published.
Quinces Preserved Whole-—Ingredients—Some ripe quinces, to every pint of water allow 3 lbs. of white sugar
Cook this with the app: pantry check, scaling, and the assistant.