Quince Jam or Cheese
From Wholesome cookery, 1887
3 or 4 apples to every 12 quinces is by some considered an improvement.
Presented as published in 1887. 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
1655Calories
2 gProtein
431 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories1655 kcal
Protein1.9 g
Carbohydrates431 g
Fiber9.4 g
Sugars412 g
Total Fat2 g
Saturated Fat0.2 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium3.4 mg
Potassium655 mg
Calcium39 mg
Iron0.7 mg
Magnesium30 mg
Phosphorus79 mg
Zinc0.4 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C29 mg
Vitamin A14 mcg
Vitamin E0.4 mg
Vitamin K4.3 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.7 mg
Folate0 mcg
Choline24 mg
Caffeine0 mg
Water624 g
As published
This recipe was extracted from Wholesome cookery (1887) by Marie de Joncourt, page 60. The excerpt below is the record exactly as published.
Quince Jam or Cheese. Slice the quinces (after they are peeled and cored). Put them in a stewpan, with sufficient water for them to float ; stir carefully from the bottom ; stew till reduced to a pulp, then weigh the pulp. Add three- quarters of a pound of sugar to each pound of pulp, and stew till set. Put in pots and cover tightly. N.B. — 3 or 4 apples to every 12 quinces
Cook this with the app: pantry check, scaling, and the assistant.