Presented as published in 1914. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
vegetarianvegangluten-freedairy-freenut-free
Canned Quinces and Pears
From The Worcester domestic science school's one year course laboratory cook book, 1914
Serves 9
A modern interpretation · AI-generated from the original record
Ingredients
- 4 lbs. quinces
- 2 lbs. pears (Seckel)
- 2 lbs. sugar
- 1 qt. water
Method
Pare and quarter quinces, pare pears, and leave whole.
Simmer from 2 to 3 hours in covered dish in oven.
Bottle hot.
Nutrition per serving
560Calories
1 gProtein
147 gCarbs
1 gFat
Estimated from matched ingredients across 9 servings.
As published
This recipe was extracted from The Worcester domestic science school's one year course laboratory cook book (1914) by Worcester domestic science school, Worcester, Mass., page 9. The excerpt below is the record exactly as published.
CANNED QUINCES AND PEARS. 4 lbs. quinces 2 lbs. pears (Seckel) 2 lbs. sugar 1 qt. water
Cook this with the app: pantry check, scaling, and the assistant.