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Stewed Quinces
From The Institute cook book, 1913
Serves 1
Presented as published in 1913. 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
896Calories
1 gProtein
233 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories896 kcal
Protein0.7 g
Carbohydrates233 g
Fiber3.4 g
Sugars223 g
Total Fat1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium4 mg
Potassium256 mg
Calcium17 mg
Iron0.4 mg
Magnesium12 mg
Phosphorus29 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C13 mg
Vitamin A5 mcg
Vitamin E0.1 mg
Vitamin K1.3 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.3 mg
Folate0.8 mcg
Choline7.6 mg
Caffeine0 mg
Water241 g
As published
This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 135. The excerpt below is the record exactly as published.
STEWED QUINCES Wash the quinces, pare and core them and cut them into eighths. Cover with cold water and let them come slowly to a 358 flanned for a TTPTTTT Family o( Four T J\. U 1 J. boil, removing the scum that rises. When nearly soft add one cup of sugar for every pint of fruit and one cup of apples, pared and cut into eighths.
Cook this with the app: pantry check, scaling, and the assistant.