Quince Marmalade
From The Edwardsville cook book, 1906
Presented as published in 1906. 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
3097Calories
0 gProtein
801 gCarbs
3 gFat
Full nutrition (15 nutrients)
Calories3097 kcal
Protein0 g
Carbohydrates801 g
Sugars803 g
Total Fat2.6 g
Sodium8 mg
Potassium16 mg
Calcium8 mg
Iron0.4 mg
Magnesium2.4 mg
Phosphorus0 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0 mg
Water0.2 g
As published
This recipe was extracted from The Edwardsville cook book (1906), page 55. The excerpt below is the record exactly as published.
QUINCE MARMALADE. Mrs. J. T. Crocker. Peel and slice jA peck ciuinces. Put in kettle with water one inch above the fruit. Cook until soft; run through colan- der. To each quart of cooked fruit use a quart of sugar
Cook this with the app: pantry check, scaling, and the assistant.