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Quince Jelly
From San Rafael cook book, 1906, 1906
Serves 8
Jelly can be made from cores and rinds left from making preserves.
Presented as published in 1906. 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
14Calories
0 gProtein
4 gCarbs
0 gFat
Full nutrition (28 nutrients)
Calories14 kcal
Protein0 g
Carbohydrates3.6 g
Fiber0.1 g
Sugars3.1 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium0.2 mg
Potassium6.2 mg
Calcium0.4 mg
Iron0 mg
Magnesium0.3 mg
Phosphorus0.5 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin C0.5 mg
Vitamin A0.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.1 mcg
Water2.6 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 89. The excerpt below is the record exactly as published.
QUINCE JELLY— Mrs. W. F. Jones. Wipe the quinces carefully, then quarter them, removing nothing but the blows or any imnerfect part, put on in just sufficient cold water to cover the fruit; cook until tender, stirring from the bottom carefully, but do not break the fruit, or the juice will not run. Drain through a bag and squeeze (for this jelly will be clear if squeezed and much more juice will be obtained) ; measure, put through a second bag and return to Are and boil from % to 1 hour according to whether the juice is watery or rich; add an equal amount of sugar
Cook this with the app: pantry check, scaling, and the assistant.