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Quince Marmalade
From Virginia Cookery-book, 1884
Serves 6
This sweetmeat never spoils and can be used for garnishing.
Presented as published in 1884. 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
10Calories
0 gProtein
3 gCarbs
0 gFat
Full nutrition (28 nutrients)
Calories10 kcal
Protein0 g
Carbohydrates2.7 g
Fiber0.1 g
Sugars2.1 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium0.2 mg
Potassium8.3 mg
Calcium0.5 mg
Iron0 mg
Magnesium0.3 mg
Phosphorus0.7 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin C0.6 mg
Vitamin A0.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.1 mcg
Water3.5 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Virginia Cookery-book (1884) by Mary Stuart Smith, page 117. The excerpt below is the record exactly as published.
small pieces rejected from your quince preserves, such as may be cut from inferior, half -rotten fruit, parboil them, pour off nearly all the water, mash up to a jam, and cook over a gentle fire for several hours, stirring all the while; when nearly stiff add the sugar, which must be half the weight of the fruit
Cook this with the app: pantry check, scaling, and the assistant.