vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Quince Jelly
From Mrs. Maclurcan's cookery book, 1899
Serves 20
Presented as published in 1899. 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
1219Calories
1 gProtein
317 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories1219 kcal
Protein1.4 g
Carbohydrates317 g
Fiber7.2 g
Sugars272 g
Total Fat1.9 g
Saturated Fat0.3 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol0 mg
Sodium30 mg
Potassium603 mg
Calcium71 mg
Iron2.7 mg
Magnesium38 mg
Phosphorus53 mg
Zinc0.3 mg
Copper0.4 mg
Manganese3.6 mg
Vitamin D0 mcg
Vitamin C41 mg
Vitamin A5.9 mcg
Vitamin E0.5 mg
Vitamin K8.5 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.6 mg
Folate9.7 mcg
Choline2.2 mg
Caffeine0 mg
Water230 g
Estimated from matched ingredients across 20 servings.
As published
This recipe was extracted from Mrs. Maclurcan's cookery book (1899) by H. Maclurcan, page 128. The excerpt below is the record exactly as published.
QUINOE JELLY. 12 lbs. quinces 2 doz. cloves 12 lbs. sugar 1 pt. water
Cook this with the app: pantry check, scaling, and the assistant.