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Quince Paste
From Modern cookery, in all its branches, 1884
Serves 8
Store in a dry place.
Presented as published in 1884. 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
141Calories
1 gProtein
38 gCarbs
0 gFat
Full nutrition (28 nutrients)
Calories141 kcal
Protein0.9 g
Carbohydrates38 g
Fiber4.3 g
Sugars3.1 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium9.1 mg
Potassium447 mg
Calcium25 mg
Iron1.6 mg
Magnesium18 mg
Phosphorus39 mg
Zinc0.1 mg
Copper0.3 mg
Manganese0 mg
Vitamin C34 mg
Vitamin A4.5 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.5 mg
Folate6.8 mcg
Water190 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 458. The excerpt below is the record exactly as published.
QUINCE PASTE. If the full flavour of the quinces be desired, stew them sufficiently tender to press through a sieve, in the prepared juice of page 456, otherwise, in just water enough to about three parts cover them ; when they are soft quite through lift them out, let them cool, and then pass them through a sieve ; reduce them to a dry paste over a very clear fire, and stir them constantly ; then weigh the fruit, and mix it with an equal proportion of pounded sugar
Cook this with the app: pantry check, scaling, and the assistant.