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Quince Preserves
From Virginia Cookery-book, 1884
Serves 3
Covering the kettle helps maintain color.
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
668Calories
1 gProtein
174 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories668 kcal
Protein0.6 g
Carbohydrates174 g
Fiber2.9 g
Sugars151 g
Total Fat0.6 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium9.9 mg
Potassium302 mg
Calcium21 mg
Iron1.1 mg
Magnesium13 mg
Phosphorus26 mg
Zinc0.1 mg
Copper0.2 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C23 mg
Vitamin A3 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate4.5 mcg
Choline0 mg
Caffeine0 mg
Water206 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Virginia Cookery-book (1884) by Mary Stuart Smith, page 115. The excerpt below is the record exactly as published.
plenty of water and kept covered over. When sufficiently softened take the quinces out and set them where they will cool as fast as possible. Pare and core them nicely. Have some whole and some in slices. Put them back into a portion of the water in which they were parboiled and cook them until you can pass a straw through them with ease ; then put them on dishes to cool and acquire some firmness. Take as much of the water in which they were boiled as you think will be sufficient to cover them when the sugar is added, and make a sirup of one pound of sugar to one pound of fruit
Cook this with the app: pantry check, scaling, and the assistant.