Quince Jelly
From The Common sense recipe book, 1898
Can use parings and cores of quinces with tart apples if quinces are scarce.
Presented as published in 1898. 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
1548Calories
0 gProtein
401 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories1548 kcal
Protein0 g
Carbohydrates401 g
Fiber0 g
Sugars401 g
Total Fat1.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium18 mg
Potassium13 mg
Calcium18 mg
Iron0.2 mg
Magnesium5.9 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 Common sense recipe book (1898) by Sarah Allen, page 61. The excerpt below is the record exactly as published.
UINCE, JELLY: Rub the quinces with a cloth until they are perfectly smooth, cut in small pieces, pack tight in your kettle, pour on cold water until level with the fruit, boil until very soft; make a three-cornered flannel bag, pour fruit in, and hang up to drain, eccasionally pressing on the top and sides to make the juice run more freely, taking care not to press hard enough to expel the pulp. To every pint of juice add a pint of sugar
Cook this with the app: pantry check, scaling, and the assistant.