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Quince Marmalade
From The household (of the Detroit free press), 1886
Serves 2
Peaches, crab apples or sour apples may be used in the same way.
Presented as published in 1886. 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 (33 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
Sodium14 mg
Potassium451 mg
Calcium30 mg
Iron1.7 mg
Magnesium20 mg
Phosphorus39 mg
Zinc0.1 mg
Copper0.3 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C34 mg
Vitamin A4.5 mcg
Vitamin E0 mg
Vitamin K0 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
Choline0 mg
Caffeine0 mg
Water308 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 497. The excerpt below is the record exactly as published.
QUINCE MARMALADE. Poor quinces, unfit for other uses, can be washed and cut in small pieces, coring but not paring them. Allow three-quarters of a pound of sugar and a teacup of water
Cook this with the app: pantry check, scaling, and the assistant.