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Quince Marmalade
From The white ribbon cook book, 1894
Serves 12
Presented as published in 1894. 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
559Calories
1 gProtein
146 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories559 kcal
Protein0.8 g
Carbohydrates146 g
Fiber3.9 g
Sugars121 g
Total Fat0.6 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium10 mg
Potassium368 mg
Calcium37 mg
Iron1.2 mg
Magnesium19 mg
Phosphorus34 mg
Zinc0.1 mg
Copper0.2 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C26 mg
Vitamin A4.5 mcg
Vitamin E0 mg
Vitamin K0.5 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.4 mg
Folate4.5 mcg
Choline2.6 mg
Caffeine0 mg
Water350 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 114. The excerpt below is the record exactly as published.
Juince Marmalade — Four lbs. peeled and thinly sliced quinces in 2 quarts acidulated water, 2 lbs. peeled, cored and sliced apples, 3 lbs. sugar
Cook this with the app: pantry check, scaling, and the assistant.