Jelly, Medlar
From The handy dictionary of cookery, 1890
This makes an excellent substitute for Guava jelly.
Presented as published in 1890. 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
1746Calories
0 gProtein
452 gCarbs
1 gFat
Full nutrition (15 nutrients)
Calories1746 kcal
Protein0 g
Carbohydrates452 g
Sugars453 g
Total Fat1.5 g
Sodium4.5 mg
Potassium9.1 mg
Calcium4.5 mg
Iron0.2 mg
Magnesium1.4 mg
Phosphorus0 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Water0.1 g
As published
This recipe was extracted from The handy dictionary of cookery (1890) by Mary A. Everard, page 58. The excerpt below is the record exactly as published.
Jelly, Medlar. Fill a preserving pan with ripe medlars, adding enough ^ water to cover them, then boil till reduced to a pulp, and DOMESTIC COOKERY. lOI keep stirring that it may not burn. Strain through flannel, add a pound of loaf sugar
Cook this with the app: pantry check, scaling, and the assistant.