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Quince Jelly
From Miss Corson's practical American cookery and household management, 1885
Serves 10
Follow apple jelly method for best results.
Presented as published in 1885. 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
10Calories
0 gProtein
2 gCarbs
0 gFat
Full nutrition (15 nutrients)
Calories9.6 kcal
Protein0 g
Carbohydrates2.5 g
Sugars2.5 g
Total Fat0 g
Sodium0 mg
Potassium0.1 mg
Calcium0 mg
Iron0 mg
Magnesium0 mg
Phosphorus0 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Water0 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 288. The excerpt below is the record exactly as published.
QUINCE-JELLY. Quince-jelly is made like apple-jelly, boiling the quinces mtil tender, and then using their juice with an equal part )f sugar
Cook this with the app: pantry check, scaling, and the assistant.