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Quinces Preserved Whole
From The white ribbon cook book, 1894
Serves 10
Presented as published in 1894. 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
524Calories
0 gProtein
136 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories524 kcal
Protein0 g
Carbohydrates136 g
Fiber0 g
Sugars136 g
Total Fat0.4 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium2.8 mg
Potassium3.2 mg
Calcium2.8 mg
Iron0.1 mg
Magnesium0.9 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
Water47 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 116. The excerpt below is the record exactly as published.
pint of water and boil until tender. Pour into a pan, setting aside for 6 days, pour off the syrup and boil till thick; skim and add the pumpkin while boiling; bottle in the usual manner. (Jiiinces Preserved Whole — Some ripe quinces; to every pint of water allow 3 lbs. white sugar
Cook this with the app: pantry check, scaling, and the assistant.