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Quince Jelly

Name: Quince Jelly
Yield: 3 servings
Ingredients: Ripe quinces; to every pound of quince allow 1 lb. of crushed sugar

From The white ribbon cook book, 1894

Serves 3

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

668Calories

1 gProtein

174 gCarbs

1 gFat

Full nutrition (28 nutrients)

Calories668 kcal

Protein0.6 g

Carbohydrates174 g

Fiber2.9 g

Sugars151 g

Total Fat0.6 g

Saturated Fat0 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0.1 g

Cholesterol0 mg

Sodium7.6 mg

Potassium301 mg

Calcium18 mg

Iron1.1 mg

Magnesium13 mg

Phosphorus26 mg

Zinc0.1 mg

Copper0.2 mg

Manganese0 mg

Vitamin C23 mg

Vitamin A3 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0.3 mg

Folate4.5 mcg

Water127 g

Estimated from matched ingredients across 3 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 Jelly — Ripe quinces; to every pound of quince allow 1 lb. of crushed sugar

Cook this with the app: pantry check, scaling, and the assistant.