vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Stewed Quinces and Apples
From The home cook book, 1905
Serves 4
Presented as published in 1905. 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
23Calories
0 gProtein
6 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories23 kcal
Protein0.5 g
Carbohydrates6.3 g
Fiber1.2 g
Sugars0.7 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium2.3 mg
Potassium97 mg
Calcium9.8 mg
Iron0.3 mg
Magnesium6.3 mg
Phosphorus9.3 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C16 mg
Vitamin A0.6 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate4 mcg
Choline3.1 mg
Caffeine0 mg
Water49 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The home cook book (1905) by Christine Frederick, page 192. The excerpt below is the record exactly as published.
STEWED QUINCES AND APPLES Peel and cut three quinces in small sections. Cover them with plenty of water (without sugar) and cook until nearly tender. Save the peeling and cores, put them in another saucepan, cover well with water, and stew until the flavor of the quince has cooked into the water. Cut good flavored apples in small sections and add to the stewed quince. Strain and add the water in which the peelings and cores have boiled. Cover the mixed apples and quinces with water, sweeten to taste, and cook until the apples are rich and clear. Another way of flavoring apples is to boil ginger root with them, taking out the root when they are sufficiently flavored and adding several slices of lemon
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.