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Quince Jelly
From Practical household cookery, 1891
Serves 10
Use the same method as for apple jelly.
Presented as published in 1891. 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
26Calories
0 gProtein
7 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories26 kcal
Protein0.2 g
Carbohydrates6.9 g
Fiber0.9 g
Sugars0 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium4.7 mg
Potassium90 mg
Calcium7.8 mg
Iron0.3 mg
Magnesium4.6 mg
Phosphorus7.7 mg
Zinc0 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C6.8 mg
Vitamin A0.9 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate1.4 mcg
Choline0 mg
Caffeine0 mg
Water133 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from Practical household cookery (1891) by E. Duret, page 191. The excerpt below is the record exactly as published.
QUINCE JELLY. Cut the quinces in quarters ; peel, core, slice, and weigh them, and allow for every pound of fruit put in the pre* serving-pan a quart of water
Cook this with the app: pantry check, scaling, and the assistant.