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 |
|---|---|---|
| Oat | 1/2 cup dry (40g) | 154 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Fruit | 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
- a pound of sugar
- a pound of fruit -- ^take the quinces oat
- quarter some quinces
Directions
Feel the apricots, scald them, range them in a compotier, make a Btrong syrup of sugar, pour it over the fruits. Serve cold.
PRESERVED QUINCES
Peel and quarter some quinces, talce the cores out, weigh them, and boil them for a quarter of an hour ; put your sugar into a basin — a pound of sugar for a pound of fruit — ^take the quinces oat, and drain them, and put them in a pre- serving-pan on your sugar, and let them simmer slowly three hours on a moderate fire. Stir them often, but care must be taken not to break the quinces.