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Sweet Pickle Quinces
From The new Kentucky home cook book, 1884
Serves 14
Presented as published in 1884. 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
571Calories
2 gProtein
148 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories571 kcal
Protein1.6 g
Carbohydrates148 g
Fiber7.9 g
Sugars94 g
Total Fat0.6 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol0 mg
Sodium47 mg
Potassium798 mg
Calcium151 mg
Iron3.4 mg
Magnesium41 mg
Phosphorus64 mg
Zinc0.2 mg
Copper0.5 mg
Manganese1.7 mg
Vitamin D0 mcg
Vitamin C49 mg
Vitamin A6.9 mcg
Vitamin E0.2 mg
Vitamin K3.5 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.8 mg
Folate11 mcg
Choline3.2 mg
Caffeine0 mg
Water306 g
Estimated from matched ingredients across 14 servings.
As published
This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 57. The excerpt below is the record exactly as published.
SWEET PICKLE QUINCES. Pare and quarter the quinces; and to ten pounds of fruit add three pounds of brown sugar, one pint of vinegar, one ounce of cloves, and one ounce of cinnamon
Cook this with the app: pantry check, scaling, and the assistant.