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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.
Presented as published in 1907. 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
721Calories
0 gProtein
186 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories721 kcal
Protein0.1 g
Carbohydrates186 g
Fiber0 g
Sugars175 g
Total Fat0.6 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium49 mg
Potassium46 mg
Calcium8.5 mg
Iron0.2 mg
Magnesium2.8 mg
Phosphorus4.5 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C74 mg
Vitamin A236 mcg
Vitamin E3.7 mg
Vitamin K1.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline12 mg
Caffeine0 mg
Water209 g
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.