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Quince Marmalade
From Consult me, 1902
Serves 12
Stewing quinces in a jar is the best method for obtaining juice.
Presented as published in 1902. 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
668Calories
1 gProtein
174 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories668 kcal
Protein0.6 g
Carbohydrates174 g
Fiber2.9 g
Sugars151 g
Total Fat0.6 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium10 mg
Potassium302 mg
Calcium21 mg
Iron1.1 mg
Magnesium13 mg
Phosphorus26 mg
Zinc0.1 mg
Copper0.2 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C23 mg
Vitamin A3 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate4.5 mcg
Choline0 mg
Caffeine0 mg
Water208 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 307. The excerpt below is the record exactly as published.
weigh an equal quantity of sugar ; to 4 lbs. of the latter put a quart of water, boil and skim, and have ready for 4 lbs. of quinces, when tender, by the following mode : lay them into a stone jar, with a tea -cup of water at the botto
Cook this with the app: pantry check, scaling, and the assistant.