White Quince Marmalade

Name: White Quince Marmalade
Ingredients: a pound of quince; a pound and a half of double-refin’d sugar; half a pint of water

From Old Cookery Books and Ancient Cuisine, 1886

Presented as published in 1886. 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

2878Calories

2 gProtein

747 gCarbs

3 gFat

Full nutrition (33 nutrients)

Calories2878 kcal

Protein1.8 g

Carbohydrates747 g

Fiber8.6 g

Sugars679 g

Total Fat2.6 g

Saturated Fat0 g

Monounsaturated Fat0.2 g

Polyunsaturated Fat0.2 g

Cholesterol0 mg

Sodium32 mg

Potassium910 mg

Calcium64 mg

Iron3.5 mg

Magnesium41 mg

Phosphorus77 mg

Zinc0.2 mg

Copper0.7 mg

Manganese0 mg

Vitamin D0 mcg

Vitamin C68 mg

Vitamin A9.1 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.9 mg

Folate14 mcg

Choline0 mg

Caffeine0 mg

Water617 g

As published

This recipe was extracted from Old Cookery Books and Ancient Cuisine (1886) by William Carew Hazlitt, page 44. The excerpt below is the record exactly as published.

white Quince Mar?nalade : — Scald your quinces tender, take off the skin and pulp them from the core very fine, and to every pound of quince have a pound and half of double-refin’d sugar in lumps, and half a pint of water ; dip your sugar in the water and boil and scum it till ’tis a thick syrup : then put in your quince, boil and scum it on a quick fire a quarter of an hour, so put it in your pots. To make red Quince Marmalade: — Pare and core a pound of quince

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