Pear and Quince Marmalade
From The New York receipt book, 1882
Do not cover until cold.
Presented as published in 1882. 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
3217Calories
18 gProtein
856 gCarbs
7 gFat
Full nutrition (33 nutrients)
Calories3217 kcal
Protein18 g
Carbohydrates856 g
Fiber131 g
Sugars620 g
Total Fat7.2 g
Saturated Fat1 g
Monounsaturated Fat3.4 g
Polyunsaturated Fat4 g
Cholesterol0 mg
Sodium48 mg
Potassium5012 mg
Calcium437 mg
Iron9 mg
Magnesium302 mg
Phosphorus523 mg
Zinc4.2 mg
Copper3.4 mg
Manganese2 mg
Vitamin D0 mcg
Vitamin C329 mg
Vitamin A43 mcg
Vitamin E5.2 mg
Vitamin K174 mcg
Vitamin B61.4 mg
Vitamin B120 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)1.1 mg
Niacin (B3)6.7 mg
Folate310 mcg
Choline217 mg
Caffeine0 mg
Water3593 g
As published
This recipe was extracted from The New York receipt book (1882) by D.B. Dewey & Co, page 8. The excerpt below is the record exactly as published.
Pear and Quince Marmalade.— 2 dozen juicy pears, 10 fine quinces, juio© of 3 lemons, % pound sugar to every pound of fruit after it is ready for cook¬ ing; a little cold water
Cook this with the app: pantry check, scaling, and the assistant.