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Quince and Apple Jelly
From The white ribbon cook book, 1894
Serves 2
Presented as published in 1894. 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
456Calories
2 gProtein
120 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories456 kcal
Protein1.5 g
Carbohydrates120 g
Fiber7.3 g
Sugars79 g
Total Fat0.7 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium9.6 mg
Potassium652 mg
Calcium37 mg
Iron1.8 mg
Magnesium27 mg
Phosphorus64 mg
Zinc0.2 mg
Copper0.4 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C43 mg
Vitamin A9.1 mcg
Vitamin E0.1 mg
Vitamin K1.4 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.7 mg
Folate6.8 mcg
Choline7.7 mg
Caffeine0 mg
Water387 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 121. The excerpt below is the record exactly as published.
Quince and Apple Jelly — Equal quantities of quinces and apples; to every pound of juice allow ^ lb. white sugar
Cook this with the app: pantry check, scaling, and the assistant.