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Quince Jelly
From Cookery and housekeeping, 1882
Serves 10
The residue can be made into marmalade.
Presented as published in 1882. 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
176Calories
0 gProtein
46 gCarbs
0 gFat
Full nutrition (28 nutrients)
Calories176 kcal
Protein0 g
Carbohydrates46 g
Fiber0 g
Sugars45 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium0.6 mg
Potassium5.8 mg
Calcium0.7 mg
Iron0 mg
Magnesium0.3 mg
Phosphorus0.4 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin C0.4 mg
Vitamin A0.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.1 mcg
Water2.1 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 166. The excerpt below is the record exactly as published.
Quince Jelly. Pare and slice the quinces, and put into a preserv- ing-pan with sufficient water to float them. Boil until the fruit is reduced to a pulp. Strain off the clear juice, and to each pint allow i lb. loaf sugar. Boil the juice and sugar together for about three- quarters of an hour, removing all the scum as it rises. Test the jelly by pouring a little on a plate to see when it is firm enough. The residue left on the sieve will make a common marmalade for immediate use. by boiling every pound of pulp with \ lb. of common sugar. ORANGE MARMALADE. 415 Allow three hours to boil the quinces
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