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Quince Jelly
From The Rural cook book, 1907
Serves 8
This will be a beautiful color if well made and have a delicate flavor.
Presented as published in 1907. 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
218Calories
0 gProtein
56 gCarbs
0 gFat
Full nutrition (15 nutrients)
Calories218 kcal
Protein0 g
Carbohydrates56 g
Sugars57 g
Total Fat0.2 g
Sodium0.6 mg
Potassium1.1 mg
Calcium0.6 mg
Iron0 mg
Magnesium0.2 mg
Phosphorus0 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Water0 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The Rural cook book (1907), page 112. The excerpt below is the record exactly as published.
Quince Jelly.— Simmer the quinces in a stone jar till tender in enough water toi cover them. Drip and strain the juice atid boil 20 minutes before adding, an almost equal amount of sugar. This will be a beautiful color if wel' made and have a delicate flavor. 'Quince Jelly No. 2. — Place the parings and cores left from preserving in the preserving kettle, cover with cold water and cook until the parings are soft ; strain through cheesecloth, measure, and when boiling hard, put a pound of white sugar
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