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Medlar Jelly
From Mrs. Roundell's Practical cookery book, 1898
Serves 2
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
437Calories
0 gProtein
113 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories437 kcal
Protein0 g
Carbohydrates113 g
Fiber0 g
Sugars113 g
Total Fat0.4 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium8.2 mg
Potassium4.6 mg
Calcium8.2 mg
Iron0.1 mg
Magnesium2.7 mg
Phosphorus0 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water236 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 350. The excerpt below is the record exactly as published.
Medlar Jelly. — Gather the medlars when quite sound, wipe them well, and let them stew in the preserving pan with just enough water to cover them till they are in a pulp. Drain through canvas, but do not press the pulp. Weigh the juice and allow half a pound of sugar
Cook this with the app: pantry check, scaling, and the assistant.