Quince Marmalade

Ingredients

• three-quarters of a pound of sugar
• one pound fruit
• a small cup of cold water

Method

1. 1

   Pare and core quinces, cut into small pieces, and put in kettle with sugar and cold water.

2. 2

   Mash to a pulp when soft, boil gently for fifteen to twenty minutes, then put in jars.

As published

This recipe was extracted from Physical culture cook book (1901) by Richardson, Mary Mrs., page 69. The excerpt below is the record exactly as published.

Quince Marmalade. — Such quinces as are too knotty or defective to make good preserves may be pared and cored, cut into small pieces and put in the kettle with three-quarters of a pound of sugar to each pound of fruit; put a small cup of cold water in first to prevent burning. When the quince begins t'o soften take a potato-masher and mash it to a pulp without taking it from the fire. Let it boil gently for fifteen or twenty minutes, not longer than twenty ; take from the fire and put in jars. 210 THE PHYSICAL CULTURE COOK BOOK. Peach Marmalade. — Peel and cut up. Allow three-quarters pound sugar to one pound fruit

Cook this with the app: pantry check, scaling, and the assistant.