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Quince Marmalade
From Vegetarian cookery, 1891
Serves 2
Presented as published in 1891. 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
784Calories
1 gProtein
204 gCarbs
1 gFat
Full nutrition (28 nutrients)
Calories784 kcal
Protein0.9 g
Carbohydrates204 g
Fiber4.3 g
Sugars170 g
Total Fat0.8 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium11 mg
Potassium450 mg
Calcium27 mg
Iron1.7 mg
Magnesium19 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 Vegetarian cookery (1891) by Martha Brotherton, page 139. The excerpt below is the record exactly as published.
Quince Marm.alade. Pare, core, and quarter the quinces, boil them gently, un- covered, in water till they begin to soften ; strain through a hair sieve, and beat them in a mortar or wooden bowl to a pulp ; allow to each pound of fruit throe quarters of a pound of fine sugar
Cook this with the app: pantry check, scaling, and the assistant.