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Quince Jelly
From The household (of the Detroit free press), 1886
Serves 4
The remainder of the fruit can be made into marmalade or used for pies or tarts.
Presented as published in 1886. 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
778Calories
0 gProtein
201 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories778 kcal
Protein0.1 g
Carbohydrates201 g
Fiber0.4 g
Sugars201 g
Total Fat0.7 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium2 mg
Potassium29 mg
Calcium3.4 mg
Iron0.1 mg
Magnesium1.7 mg
Phosphorus3.1 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C1.1 mg
Vitamin A0.6 mcg
Vitamin E0 mg
Vitamin K0.2 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline1 mg
Caffeine0 mg
Water25 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 434. The excerpt below is the record exactly as published.
QUINCE JELLY. Peel, cut up and core some fine ripe quinces; put them in sufficient cold water to cover them and stew gently till soft, but not red. Strain the juice without pressure, weigh, and to every pound of juice allow one pound of crushed sugar; boil the juice twenty minutes, add the sugar and boil again until it jellies — about a quarter of an hour ; stir and skim well all the time ; strain through thin cloth into your jelly glasses and when cold cover it. The remainder of the fruit can be made into marmalade with three-quarters of a pound of sugar and a quarter of a pound of juicy apples
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Cook this with the app: pantry check, scaling, and the assistant.