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Quince Marmalade
From Miss Parloa's new cook book and marketing guide, 1880
Serves 6
Peach, crab-apple, and all kinds of marmalade may be made in the same manner.
Presented as published in 1880. 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
260Calories
0 gProtein
67 gCarbs
0 gFat
Full nutrition (28 nutrients)
Calories260 kcal
Protein0 g
Carbohydrates67 g
Fiber0.1 g
Sugars67 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium0.8 mg
Potassium9.5 mg
Calcium1.1 mg
Iron0.1 mg
Magnesium0.5 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 Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 169. The excerpt below is the record exactly as published.
Quince Marmalade. Cut up quinces — skins, cores and all, cover with water and boil until tender. Rub through a sieve, and to every pint of pulp add one pint of sugar
Cook this with the app: pantry check, scaling, and the assistant.