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Quince Jelly
From Original White House Cookbook, 1887
Serves 2
Secure as directed for jellies.
Presented as published in 1887. 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
873Calories
0 gProtein
226 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories873 kcal
Protein0 g
Carbohydrates226 g
Fiber0 g
Sugars226 g
Total Fat0.7 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium5.8 mg
Potassium5.7 mg
Calcium5.8 mg
Iron0.1 mg
Magnesium1.9 mg
Phosphorus0 mg
Zinc0 mg
Copper0 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
Water118 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 278. The excerpt below is the record exactly as published.
QUINCE JELLY. Quinces for jelly should not be quite ripe, they should be a flne yellow ; rub off the 'down from them, 'core and cut them small ; put them in a pre- serving kettle with a teacupful of water for each pound ; let them stew gently until soft, without mashing ; put them in a thin muslin bag with the liquor ; press them very lightly ; to each pint of the liquor put a pound of sugar
Cook this with the app: pantry check, scaling, and the assistant.