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Quince Jelly
From Magnet users cook book, 1920
Serves 16
Recipe from Mrs. Geo. Mahon, Freelton, Ontario.
Presented as published in 1920. 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
354Calories
0 gProtein
92 gCarbs
0 gFat
Full nutrition (28 nutrients)
Calories354 kcal
Protein0.2 g
Carbohydrates92 g
Fiber0.9 g
Sugars85 g
Total Fat0.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium2.7 mg
Potassium94 mg
Calcium6 mg
Iron0.4 mg
Magnesium4 mg
Phosphorus8 mg
Zinc0 mg
Copper0.1 mg
Manganese0 mg
Vitamin C7 mg
Vitamin A0.9 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate1.4 mcg
Water39 g
Estimated from matched ingredients across 16 servings.
As published
This recipe was extracted from Magnet users cook book (1920) by Petrie Manufacturing Co, page 66. The excerpt below is the record exactly as published.
QUINCE JELLY. Quinces, sugar. Remove blossom end and cut the — fruit in pieces, using seeds and cores (if you want light colored jelly don’t use seeds), but if they are left out in the juice, the juice must be boiled after dropping; thirty minutes instead of twenty. Use enough water to float thirty quince pieces, but not cover them, boil until soft and put in jelly bag to drain, Allow 3-4 lb. of sugar
Cook this with the app: pantry check, scaling, and the assistant.