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Eaton Banks Quince Jelly
From Mrs. Roundell's Practical cookery book, 1898
Serves 6
The jelly improves by keeping.
Presented as published in 1898. 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
2Calories
0 gProtein
1 gCarbs
0 gFat
Full nutrition (26 nutrients)
Calories2.4 kcal
Protein0 g
Carbohydrates0.6 g
Fiber0.1 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium0.2 mg
Potassium8.2 mg
Calcium0.5 mg
Iron0 mg
Magnesium0.3 mg
Phosphorus0.7 mg
Zinc0 mg
Copper0 mg
Vitamin C0.6 mg
Vitamin A0.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.1 mcg
Water3.5 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 349. The excerpt below is the record exactly as published.
Eaton Banks Quince Jelly. — {Family Recipe.)— Peel, but do not divide the Quinces. Remove every particle of decay. Fill the pan and lay the best of the parings over the frnit. Add as much water as will prevent burning
Cook this with the app: pantry check, scaling, and the assistant.