vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
To Can Quinces
From Original White House Cookbook, 1887
Serves 2
Ensure quinces are ripe but not soft.
Presented as published in 1887. 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
328Calories
2 gProtein
87 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories328 kcal
Protein1.8 g
Carbohydrates87 g
Fiber8.5 g
Sugars19 g
Total Fat0.5 g
Saturated Fat0 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium19 mg
Potassium886 mg
Calcium50 mg
Iron3.2 mg
Magnesium36 mg
Phosphorus76 mg
Zinc0.2 mg
Copper0.6 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C67 mg
Vitamin A9 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.9 mg
Folate13 mcg
Choline0 mg
Caffeine0 mg
Water389 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 283. The excerpt below is the record exactly as published.
TO CAN QUINCES. Cut the quinces into thin slices like apples for pies. To one quart jar- ful of quince, take a coffeesaucer and a half of sugar and a coffeecupful of water
Cook this with the app: pantry check, scaling, and the assistant.