Quince Jelly
From Cassell's dictionary of cookery, 1892
Serves 2
The pulp can be boiled with sugar for common use.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 1422. The excerpt below is the record exactly as published.
Quince Jelly. — Choose quinces that are ripe and yellow, but quite sound. Wash, but do not peel them, cut them into slices, and put them into a preserving pan. Shake them well down, barely cover them with water, and let them boil gently until they are soft, but they must not be allowed to remain so long as to deepen their colour. Turn them into a jelly-bag, and let the juice drain from them without pressure : filter it two or three times, if necessary, till it is clear and bright. Measure the juice, and boil it quickly for twenty minutes. Take it from the fire, and stir into it, until dissolved, twelve ounces of powdered lump sugar for each pint of juice
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