Quince and Apple Marmalade
From Modern cookery, in all its branches, 1884
Serves 5
Presented as published in 1884. 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
As published
This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 458. The excerpt below is the record exactly as published.
QUINCE AND APPLE MARMALADE. Boil together, from three-quarters of an hour to an hour, two pounds of pearmains, or of any other well-flavoured apples, in an equal weight of prepared quince-juice (see page 456), then take them from the fire, and mix with them a pound and a half of sugar
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