Presented as published in 1907. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
vegetarianvegangluten-freedairy-freenut-free
Quince Jam
From Paul Richards' book of breads, cakes, pastries, ices and sweetmeats, 1907
Serves 2
A nice preserve can be made from half apples and half quinces.
A modern interpretation · AI-generated from the original record
Ingredients
- Take the sliced fruit
- twelve ounces of sugar
Method
Pare, core, and slice quinces, boil with water until soft, strain, add sugar, and boil until thickens.
Nutrition per serving
721Calories
0 gProtein
186 gCarbs
1 gFat
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 2. The excerpt below is the record exactly as published.
QUINCE JAM. Pare, core and slice the fruit. Take the peel, core and seeds, cover with water and boil till soft, then strain through a cloth. Put the sliced fruit in the liquid and boil together till soft. Rub through a colander. Then to each pint of pulp add twelve ounces of sugar
Cook this with the app: pantry check, scaling, and the assistant.