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Loquat Jelly
From Fruit recipes, 1907
Serves 8
The loquat makes a very beautiful, light-colored, tart jelly.
Presented as published in 1907. 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
194Calories
0 gProtein
50 gCarbs
0 gFat
Full nutrition (15 nutrients)
Calories194 kcal
Protein0 g
Carbohydrates50 g
Sugars50 g
Total Fat0.2 g
Sodium0.5 mg
Potassium1 mg
Calcium0.5 mg
Iron0 mg
Magnesium0.2 mg
Phosphorus0 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Water0 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Fruit recipes (1907) by Berry, Riley Maria Fletcher Mrs., page 28. The excerpt below is the record exactly as published.
LOQUAT JELLY Preferably gather the loquats when full sized but still hard and only partially turned in colour. Wash and re- move blossom ends. Place on fire in cold water, barely covering
Cook this with the app: pantry check, scaling, and the assistant.