Quince Jelly
From A guide to modern cookery, 1909
Serves 10
Strain through muslin for a clear jelly.
Presented as published in 1909. 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
As published
This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 470. The excerpt below is the record exactly as published.
QUINCE JELLY Select very ripe fruit ; cut it into slices; peel and pip these, and throw them into a basin of fresh water. Then put them into a preserving-pan with three and a half pints of water per lb. of quinces, and cook them without touching them. This done, transfer them to a sieve, and let them drain. Return the juice to the pan, together with twelve oz. of loaf-sugar
Cook this with the app: pantry check, scaling, and the assistant.