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Mixbury Quince Marmalade
From Mrs. Roundell's Practical cookery book, 1898
Serves 11
Presented as published in 1898. 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
650Calories
1 gProtein
169 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories650 kcal
Protein0.7 g
Carbohydrates169 g
Fiber3.1 g
Sugars144 g
Total Fat0.6 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium12 mg
Potassium329 mg
Calcium23 mg
Iron1.2 mg
Magnesium15 mg
Phosphorus28 mg
Zinc0.1 mg
Copper0.2 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C25 mg
Vitamin A3.3 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
Folate4.9 mcg
Choline0 mg
Caffeine0 mg
Water267 g
Estimated from matched ingredients across 11 servings.
As published
This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 349. The excerpt below is the record exactly as published.
Mixbury Quince Marmalade. — ( Family Recipe.)— Scald the Quinces, pare, core, and quarter them. To four pounds of Quinces put three pounds and a half of sugar. Boil three pints of the water
Cook this with the app: pantry check, scaling, and the assistant.