Quince Jelly
From The national course in home economics, 1917
Serves 2
Pour into tumblers.
Presented as published in 1917. 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 The national course in home economics (1917) by Ruth Allen Beezley, page 256. The excerpt below is the record exactly as published.
QUINCE JELLY, Do not pare but polish quinces smooth with a flannel cloth. Cut in small pieces, core and put all in a kettle. Pour over cold water to cover and boil until soft. Pour all into a flannel bag and hang up to drain care- fully, pressing occasionally to make the juice run more freely. To one pint of the juice add three-fourths of a pound of sugar
Cook this with the app: pantry check, scaling, and the assistant.