Quince Jelly
From The "Queen" cookery books: Pickles and Preserves, 1902
Quince Jam can be made using the same juice.
Presented as published in 1902. 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
1746Calories
0 gProtein
452 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories1746 kcal
Protein0 g
Carbohydrates452 g
Fiber0 g
Sugars453 g
Total Fat1.5 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium19 mg
Potassium14 mg
Calcium19 mg
Iron0.2 mg
Magnesium6.1 mg
Phosphorus0 mg
Zinc0 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water473 g
As published
This recipe was extracted from The "Queen" cookery books: Pickles and Preserves (1902) by S. Beaty-Pownall, page 22. The excerpt below is the record exactly as published.
Quince Jelly. — Peel, halve, and core the fruit, weigh it, and take a pint of cold spring water to every pound of fruit, dropping the latter into this as quickly as possible ; let it all simmer together till the fruit is broken, but not mashed, or the colour will be ruined. Now run it all through the jelly bag at its leisure, being careful not to press or meddle with it in any way while the juice is running through ; when all the juice is extracted, weigh it, and boil in a delicately clean preserving pan for fifteen to twenty minutes, then for each pint of juice, when weighed, add three-quarters to one pound of cane loaf sugar
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