Quince Marmalade
From Dainty dinners and dishes for Jewish families, 1907
Presented as published in 1907. 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
As published
This recipe was extracted from Dainty dinners and dishes for Jewish families (1907) by May Henry, Kate Halford, page 93. The excerpt below is the record exactly as published.
QUINCE MARMALADE. Take the quinces that remain after the juice has been strained off for jelly, pound them in a mortar, weigh the pulp, and to each pound allow f lb. cane loaf sugar
Cook this with the app: pantry check, scaling, and the assistant.