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Quince Jelly
From The Ideal cook book, 1899
Serves 1
It should be rich in flavor, but pale and beautifully transparent. Long boiling injures the color.
Presented as published in 1899. 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
913Calories
2 gProtein
239 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories913 kcal
Protein1.8 g
Carbohydrates239 g
Fiber8.6 g
Sugars170 g
Total Fat1 g
Saturated Fat0 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium21 mg
Potassium897 mg
Calcium52 mg
Iron3.3 mg
Magnesium37 mg
Phosphorus77 mg
Zinc0.2 mg
Copper0.6 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C68 mg
Vitamin A9.1 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.9 mg
Folate14 mcg
Choline0 mg
Caffeine0 mg
Water405 g
As published
This recipe was extracted from The Ideal cook book (1899) by Anne Clarke, page 137. The excerpt below is the record exactly as published.
Quince Jelly—Ingredients—Some ripe quinces, allowing 1 pt. of water to each Ib. of fruit, 3¢ lb. of sugar
Cook this with the app: pantry check, scaling, and the assistant.