Quince Jelly
From The Monmouth Baptist ladies' cook book, 1907
Serves 6
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
As published
This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 125. The excerpt below is the record exactly as published.
QUINCE JELLY. Use good parings and cores with one-third good tart apples. Boil till tender in barely enough water to cover. Mash and strain. Return juice to fire, boil and skim, add a scant measure of sugar
Cook this with the app: pantry check, scaling, and the assistant.