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Quince Marmalade
From Cassell's dictionary of cookery, 1892
Serves 8
Time: five hours or more.
Presented as published in 1892. 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
164Calories
0 gProtein
42 gCarbs
0 gFat
Full nutrition (15 nutrients)
Calories164 kcal
Protein0 g
Carbohydrates42 g
Sugars42 g
Total Fat0.1 g
Sodium0.4 mg
Potassium0.9 mg
Calcium0.4 mg
Iron0 mg
Magnesium0.1 mg
Phosphorus0 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Water0 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1423. The excerpt below is the record exactly as published.
Quince Marmalade. — When quinces emit their peculiar strong odour it is a sign that they are fit for use. Peel the quinces, core them, slice them into a preserving-pan, and pour over them as much water as will barely cover them. Let them simmer very gently until they are soft, stirring them occa- sionally to keep them from burning to the pan ; then beat them to a pulp with a wooden spoon. Weigh the fniit, and for each pound allow three-quarters of a pound of sugar
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