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Quince Jam
From Banquets of the nations, 1911
Serves 16
Presented as published in 1911. 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
71Calories
0 gProtein
19 gCarbs
0 gFat
Full nutrition (28 nutrients)
Calories71 kcal
Protein0.5 g
Carbohydrates19 g
Fiber2.2 g
Sugars1.6 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium4.6 mg
Potassium223 mg
Calcium12 mg
Iron0.8 mg
Magnesium9.1 mg
Phosphorus19 mg
Zinc0 mg
Copper0.1 mg
Manganese0 mg
Vitamin C17 mg
Vitamin A2.3 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate3.4 mcg
Water95 g
Estimated from matched ingredients across 16 servings.
As published
This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 124. The excerpt below is the record exactly as published.
four pounds of good ripe quinces which you have peeled, cut in quarters, and cored. Boil till tender, then put them on a rough sieve for an hour or so to drain. Now put them into a preserving pan, in which you have the 299 BANQUETS OF THE NATIONS same weight of sugar boiled to nearly candy height. Boil, and when the liquor jellies quickly when tested (by dropping some on a cold plate) it is finished. Pour into pots, and twenty-four hours afterwards tie down. Quince Jam
Cook this with the app: pantry check, scaling, and the assistant.