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To Preserve Quinces
From Kentucky receipt book, 1903
Serves 1
Presented as published in 1903. 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
199Calories
1 gProtein
52 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories199 kcal
Protein0.7 g
Carbohydrates52 g
Fiber3.4 g
Sugars25 g
Total Fat0.3 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium8.2 mg
Potassium355 mg
Calcium21 mg
Iron1.3 mg
Magnesium15 mg
Phosphorus31 mg
Zinc0.1 mg
Copper0.2 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C27 mg
Vitamin A3.6 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.4 mg
Folate5.4 mcg
Choline0 mg
Caffeine0 mg
Water176 g
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 191. The excerpt below is the record exactly as published.
To Preserve Quinces. Use the orange quince, wash in cold water, then wipe, pare, and quarter them, remove all the core and hard part. Take an equal weight of sugar, cover quinces with cold water
Cook this with the app: pantry check, scaling, and the assistant.