Estimated Nutrition (whole recipe, rough)
Counts 2 of 4 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Water | not in our table | 0 |
| Quince | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- three pounds of loaf sugar put 3 half pints of water
- half pints of water
- a slice of quince
- 3 half pints of water
- 3 eggs
Directions
MISS GIBBS, OF BOSTON, SEPTEMBER 24TH, 1812.
_Contributed by Mr. & Mrs. John Cadwalader, Philadelphia, Pa._
To three pounds of loaf sugar put 3 half pints of water and whites and shells of 3 eggs, boil and skim well, until it is clear, and put the quinces on the fire in cold water; let them simmer until they are tender, let them cool a little, pare them with a sharp knife, cut them in quarters, take out the core and all hard or bruised parts; put the quinces in the preserving pan with syrup enough to cover them, allowing for evaporation; cover the preserving pan until they begin to boil, then uncover them and skim them constantly, till they look transparent, when they will be done. Pour a little syrup in the bottom of the jar, then put a slice of quince, then pour a little syrup, and so on until the jar is nearly filled. The remainder of the syrup should be boiled the next day and poured over the quinces.