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Quinces, Preserved Whole
From Cassell's dictionary of cookery, 1892
Serves 6
If no apple jelly is available, it can be made from golden pippins or crab apples.
Presented as published in 1892. 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
371Calories
0 gProtein
96 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories371 kcal
Protein0 g
Carbohydrates96 g
Fiber0.3 g
Sugars91 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium9.8 mg
Potassium18 mg
Calcium2.9 mg
Iron0.1 mg
Magnesium2 mg
Phosphorus1.8 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.3 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.6 mcg
Choline3.1 mg
Caffeine0 mg
Water9 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1426. The excerpt below is the record exactly as published.
Quinces, Preserved Whole. — Pare some ripe quinces, and scoop out the cores without opening the fruit. Put them intO' boiling water, and let them simmer gently until they are tender without being broken. Drain them, put them aside to cool, and boil the liquor with a pound of sugar for every pound of fruit ; pour it over the quinces, and let them remain until the next day. Add to the syrup as much apple jelly as will cover the fruit
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