vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Stewed Quinces
From The household cook book, 1902
Serves 4
Mixing with apples enhances the dish.
Presented as published in 1902. 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
197Calories
0 gProtein
51 gCarbs
0 gFat
Full nutrition (28 nutrients)
Calories197 kcal
Protein0 g
Carbohydrates51 g
Fiber0.1 g
Sugars50 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium0.8 mg
Potassium13 mg
Calcium1.2 mg
Iron0.1 mg
Magnesium0.7 mg
Phosphorus1.1 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin C0.9 mg
Vitamin A0.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.2 mcg
Water5.2 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 358. The excerpt below is the record exactly as published.
STEWED QUINCES. — Choose good quinces, and pare, quarter and core them; add sufiicient water to \ cover them, cover closely, and stew until tender; for each lb. of quinces add 1 cup of sugar
Cook this with the app: pantry check, scaling, and the assistant.