Estimated Nutrition (whole recipe, rough)
Counts 2 of 3 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Apple | 1 medium (182g) | 95 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Quince | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- one pound of crushed sugar
- a pound of sugar
- a pound of juicy apples to every pound of quinces
Directions
Peel, cut up and core some fine ripe quinces; put them in sufficient cold water to cover them and stew gently till soft, but not red. Strain the juice without pressure, weigh, and to every pound of juice allow one pound of crushed sugar ; boil the juice twenty minutes, add the sugar and boil again until it jellies — about a quarter of an hour ; stir and skim well all the time ; strain through thin cloth into your jelly glasses and when cold cover it. The remainder of the fruit can be made into marmalade with three-quarters of a pound of sugar and a quarter of a pound of juicy apples to every pound of quinces, or it can be made into pies or tarts.