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Quince Jam
From The new home cook book, 1896
Serves 2
Presented as published in 1896. 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
668Calories
1 gProtein
174 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories668 kcal
Protein1.1 g
Carbohydrates174 g
Fiber4.3 g
Sugars137 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium49 mg
Potassium635 mg
Calcium143 mg
Iron2.6 mg
Magnesium31 mg
Phosphorus44 mg
Zinc0.1 mg
Copper0.4 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C34 mg
Vitamin A4.5 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.6 mg
Folate8.2 mcg
Choline3.3 mg
Caffeine0 mg
Water192 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The new home cook book (1896), page 108. The excerpt below is the record exactly as published.
QUINCE JAM. Mrs. P. B. Ayer. Boil your fruit in as little water as possible, until soft 270 THE HOME COOK BOOK. enough to break easily ; pour off all the water and rub with a spoon until entirely smooth. To one pound of the quince add ten ounces of brown sugar
Cook this with the app: pantry check, scaling, and the assistant.