Quince and Apple Marmalade
From Cassell's dictionary of cookery, 1892
Serves 3
Time to boil apples: one hour.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 1421. The excerpt below is the record exactly as published.
Quince and Apple Marmalade.— Take a pint of quince juice, prepared as directed in a succeeding recipe {sec Quince Juice). Put it into a preserving-pan, with one pound of nicely-flavoured apples, pared, cored, and quar- tered, and simmer gently until the apples are quite soft. Lift the pan from the fire, and stir in three-quarters of a pound of finely-sifted sugar
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