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Sugared Quinces
From Miss Corson's practical American cookery and household management, 1885
Serves 4
Check jars frequently for fermentation.
Presented as published in 1885. 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
437Calories
0 gProtein
113 gCarbs
0 gFat
Full nutrition (15 nutrients)
Calories437 kcal
Protein0 g
Carbohydrates113 g
Sugars113 g
Total Fat0.4 g
Sodium1.1 mg
Potassium2.3 mg
Calcium1.1 mg
Iron0.1 mg
Magnesium0.3 mg
Phosphorus0 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Water0 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 287. The excerpt below is the record exactly as published.
SUGARED QXTINCES. Select sound, firm quinces ; wipe them with a wet cloth, pare them, cut them in eighths, and core them ; put the cores and parings into a small cloth bag, and boil them with the quinces, which must be put over the fire in a preserving- kettle, with boiling water enough to cover them, and boiled gently until they are tender, then drain and cool them ; after they are cool, weigh them, and allow an equal amount of granulated sugar
Cook this with the app: pantry check, scaling, and the assistant.