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Quince Jam
From The household cook book, 1902
Serves 2
Presented as published in 1902. 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
675Calories
1 gProtein
176 gCarbs
1 gFat
Full nutrition (28 nutrients)
Calories675 kcal
Protein0.9 g
Carbohydrates176 g
Fiber4.3 g
Sugars141 g
Total Fat0.7 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium10 mg
Potassium450 mg
Calcium26 mg
Iron1.7 mg
Magnesium19 mg
Phosphorus39 mg
Zinc0.1 mg
Copper0.3 mg
Manganese0 mg
Vitamin C34 mg
Vitamin A4.5 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.5 mg
Folate6.8 mcg
Water190 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 373. The excerpt below is the record exactly as published.
QUINCE JAM. — Cook any desired amount of quinces until soft, in as little water as possible without burning; pour off the water and rub the fruit with a wooden spoon until smooth; add 10 oz. sugar
Cook this with the app: pantry check, scaling, and the assistant.