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Quince Marmalade
From Buckeye cookery, 1892
Serves 6
The syrup forms a jelly around the fruit.
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
43Calories
0 gProtein
12 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories43 kcal
Protein0.3 g
Carbohydrates12 g
Fiber1.4 g
Sugars0 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium4.2 mg
Potassium149 mg
Calcium9.5 mg
Iron0.5 mg
Magnesium6.4 mg
Phosphorus13 mg
Zinc0 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C11 mg
Vitamin A1.5 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate2.3 mcg
Choline0 mg
Caffeine0 mg
Water103 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Buckeye cookery (1892), page 141. The excerpt below is the record exactly as published.
QuINcE MARMALADE. Pare, quarter and core quinces, cut in little squares, measure and allow an equal amount of sugar; place the fruit in a porcelain kettle with just water enough to cover
Cook this with the app: pantry check, scaling, and the assistant.