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Quince Jam
From The white ribbon cook book, 1894
Serves 2
Presented as published in 1894. 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
566Calories
1 gProtein
148 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories566 kcal
Protein0.9 g
Carbohydrates148 g
Fiber4.3 g
Sugars113 g
Total Fat0.6 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium10 mg
Potassium449 mg
Calcium26 mg
Iron1.6 mg
Magnesium19 mg
Phosphorus39 mg
Zinc0.1 mg
Copper0.3 mg
Manganese0 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)0.5 mg
Folate6.8 mcg
Choline0 mg
Caffeine0 mg
Water199 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 115. The excerpt below is the record exactly as published.
Quince Jam — To 1 lb. quinces allow ^ lb. sugar. Peel and quarter the quinces, leaving the seeds in, as they readily impart their mucilage to the water and thus thicken the syrup. Put the fruit and sugar into a preserving-pan, and 3^ teacup- ful water
Cook this with the app: pantry check, scaling, and the assistant.