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Quince Marmalade
From The economical cook book, 1905
Serves 8
This must not be done until the next day.
Presented as published in 1905. 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
24Calories
0 gProtein
6 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories24 kcal
Protein0.4 g
Carbohydrates6.1 g
Fiber2.4 g
Sugars0 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium7.9 mg
Potassium56 mg
Calcium44 mg
Iron0.2 mg
Magnesium7.6 mg
Phosphorus5.3 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C31 mg
Vitamin A4.8 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate6.8 mcg
Choline0 mg
Caffeine0 mg
Water255 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 131. The excerpt below is the record exactly as published.
a quarter peck of quinces, two quarts of water, and the peel of a large orange
Cook this with the app: pantry check, scaling, and the assistant.