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Quince Marmalade

Name: Quince Marmalade
Yield: 2 servings
Ingredients: Select ripe yellow quinces, wash clean, pare and core them; To each pound of quinces allow half a pound of white sugar; put the parings and cores into a kettle, with enough water to cover them

From Twentieth century home cook book, 1905

Serves 2

Store in glass jars covered with oiled paper.

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

566Calories

1 gProtein

148 gCarbs

1 gFat

Full nutrition (33 nutrients)

Calories566 kcal

Protein0.9 g

Carbohydrates148 g

Fiber4.3 g

Sugars113 g

Total Fat0.6 g

Saturated Fat0 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0.1 g

Cholesterol0 mg

Sodium11 mg

Potassium449 mg

Calcium26 mg

Iron1.6 mg

Magnesium19 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

Water203 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 33. The excerpt below is the record exactly as published.

Quince Marmalade. — Select ripe yellow quinces, wash clean, pare and core them and cut them into small pieces. To each pound of quinces allow half a pound of white sugar; put the parings and cores into a kettle, with enough water to cover them

Cook this with the app: pantry check, scaling, and the assistant.