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Very Rich Preserved Quinces
From Temperance cook book, 1887
Serves 3
Ensure the syrup is thick and the color is uniform throughout.
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
668Calories
1 gProtein
174 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories668 kcal
Protein0.6 g
Carbohydrates174 g
Fiber2.9 g
Sugars151 g
Total Fat0.6 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium9.9 mg
Potassium302 mg
Calcium21 mg
Iron1.1 mg
Magnesium13 mg
Phosphorus26 mg
Zinc0.1 mg
Copper0.2 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C23 mg
Vitamin A3 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate4.5 mcg
Choline0 mg
Caffeine0 mg
Water206 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 136. The excerpt below is the record exactly as published.
each pound of fruit, after it is thus prepared, put a teacupful of water; put them into a preserving kettle, over the fire, cover, and let them boil gently, until a broom splint will pierce them, then take them from the water with a skimmer, on a flat dish; fold a napkin over them. To the water in which they were boiled, put one pound of white sugar
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