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Quince Marmalade
From The standard book of recipes and housewife's guide, comprising as complete cook book, 1901
Serves 6
Drop in the fruit and cook until it begins to jelly. Put in jelly glasses.
Presented as published in 1901. 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
17Calories
0 gProtein
4 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories17 kcal
Protein0.1 g
Carbohydrates4.5 g
Fiber0.5 g
Sugars3 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium0.2 mg
Potassium35 mg
Calcium2 mg
Iron0.1 mg
Magnesium1.5 mg
Phosphorus4 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C1.8 mg
Vitamin A0.7 mcg
Vitamin E0 mg
Vitamin K0.2 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.1 mcg
Choline1 mg
Caffeine0 mg
Water30 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The standard book of recipes and housewife's guide, comprising as complete cook book (1901) by Johnson, Alice A.,, page 64. The excerpt below is the record exactly as published.
Quince Marmalade. — Stew as many apples as you wish
Cook this with the app: pantry check, scaling, and the assistant.