Estimated Nutrition (whole recipe, rough)
Counts 2 of 4 ingredients — the other 2 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 |
|---|---|---|
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Quince | not in our table | 0 |
| Water | 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
- =
- 13 lg Quince
- 2 Lemons
- 2 c Water
- Sugar
- 1 c Lemon juice; strained
- =
Directions
Select desired number of even colored (not spotted) quince. I use 13
large quince. Wash and peel as you would an apple. Use a shredder and
grate on largest holes. Place all meat in a heavy pot with juice of 2
lemons and 2 cups of water. Cook over lowest flame for at least an hour
or an hour and a half. Test to see if quince is soft. Remove from fire.
Measure the cooked quince by cup and return to pot. Add equal number of
quince and sugar in the same pot. Stir well until blended. Cook on
medium heat, watching carefully that it doesn't scorch. Reduce heat to
lowest setting for an hour, stirring frequently. After first half hour
add 1 cup strained lemon juice. Test quince by placing a teaspoonful on a
small plate. If it doesn't run, it's ready to pour on platters or in
Pyrex bakiing dish about 1/4 inch thick. Let dry for 3 days, turning
frequently. Cut in smaller pieces to help turn easier. When hardened,
wrap and refrigerate until used.