Quince Jelly
From Household hints, 1881
Skim off the scum that rises to the top before adding sugar.
Presented as published in 1881. 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
774Calories
0 gProtein
200 gCarbs
1 gFat
Full nutrition (15 nutrients)
Calories774 kcal
Protein0 g
Carbohydrates200 g
Sugars201 g
Total Fat0.6 g
Sodium2 mg
Potassium4 mg
Calcium2 mg
Iron0.1 mg
Magnesium0.6 mg
Phosphorus0 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Water0 g
As published
This recipe was extracted from Household hints (1881) by Emma Whitcomb Babcock, page 33. The excerpt below is the record exactly as published.
Quince Jelly, — When putting up quinces save the nice skins, cores, and the seeds; rinse off in cold water; then boil until the skins are soft; then drain through a flan- nel bag, and boil for twenty minutes or more, depending on the quantity of water. When nearly thick enough, add about half as much sugar
Cook this with the app: pantry check, scaling, and the assistant.