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Quince Marmalade
From Kentucky receipt book, 1903
Serves 8
Forms a jelly around the fruit.
Presented as published in 1903. 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
14Calories
0 gProtein
4 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories14 kcal
Protein0 g
Carbohydrates3.6 g
Fiber0.1 g
Sugars3.1 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium0.3 mg
Potassium6.3 mg
Calcium0.5 mg
Iron0 mg
Magnesium0.3 mg
Phosphorus0.5 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.5 mg
Vitamin A0.1 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.1 mcg
Choline0 mg
Caffeine0 mg
Water5.7 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 190. The excerpt below is the record exactly as published.
Quince Marmalade. Pare, quarter and core quinces, and cut in small squares. Meack ure fruit and allow an equal quantity of sugar. Place quinces in porcelain kettle with just enough water to cover them
Cook this with the app: pantry check, scaling, and the assistant.