Quince Jelly
From Hilda's "where is it?" of recipes, 1891
Will keep for years if stored properly.
Presented as published in 1891. 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
Sodium174 mg
Potassium65 mg
Calcium174 mg
Iron0.2 mg
Magnesium58 mg
Phosphorus0 mg
Zinc0 mg
Copper0.5 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
Water5673 g
As published
This recipe was extracted from Hilda's "where is it?" of recipes (1891) by Hildagonda J. Duckitt, page 42. The excerpt below is the record exactly as published.
about twenty-five quinces, wipe them clean, cut in quarters, lay in a large preserving-pot, cover with water (about six quarts to twenty-five quinces) ; boil till quite soft, then strain through a thin cloth or coarse milk strainer. To three cups of juice take two of white sugar
Cook this with the app: pantry check, scaling, and the assistant.