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Quince Marmalade (another way)
From Cassell's dictionary of cookery, 1892
Serves 12
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
8Calories
0 gProtein
2 gCarbs
0 gFat
Full nutrition (15 nutrients)
Calories8 kcal
Protein0 g
Carbohydrates2.1 g
Sugars2.1 g
Total Fat0 g
Sodium0 mg
Potassium0 mg
Calcium0 mg
Iron0 mg
Magnesium0 mg
Phosphorus0 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Water0 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1423. The excerpt below is the record exactly as published.
Quince Marmalade (another way). — Pare some quinces that are quite ripe, cut them into quarters, core thorn, and put them into a saucepan ; cover them with the parings ; fill the saucepan nearly full of spring water, cover it close, and let the quinces stew over a slow fire till soft and of a pink colour ; then pick out all the quinces from the parings ; beat them to a pulp in a marble mortar or wooden bowl ; put the same weight of fine loaf sugar as there is pulp into as much of the water they were stewed in as will dissolve the sugar. Boil and skim well, then put in the pulp of the quinces ; boil gently for three-quarters of an hour, stirring aU the time, or the marmalade will stick to the pan and bum. Put it in pots, and tie down close. Quince Marmalade (another way). — Take quinces that are quite lipe, pare, cut them into quarters, taking out the core, and put them into a stewpan, with spring water enough to cover them. Keep them closely covered, and let them stew gently till they are quite soft and red, then mash and rub them through a hair .sieve. Put them in a pan over a gentle fire, with as much clarified sugar as the weight of the quinces. Boil for an hour, stiiTing all the time, to keep the marmalade- from sticking. Put it into pots, and tie down when cold. Quince Marmalade, Superior.— Take some ripe quinces
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Cook this with the app: pantry check, scaling, and the assistant.