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Quince Marmalade
From The new Annie Dennis cook book, 1905
Serves 2
Presented as published in 1905. 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 (28 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
Magnesium18 mg
Phosphorus39 mg
Zinc0.1 mg
Copper0.3 mg
Manganese0 mg
Vitamin C34 mg
Vitamin A4.5 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
Water190 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 17. The excerpt below is the record exactly as published.
Quince Marmalade Peel, core and cut the quinces ; boil them until very tender, in just enough water to cover; strain the juice and add to it half a pound of sugar to each pound of fruit
Cook this with the app: pantry check, scaling, and the assistant.