Quince Jelly
From Physical culture cook book, 1901
Presented as published in 1901. 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 Physical culture cook book (1901) by Richardson, Mary Mrs., page 70. The excerpt below is the record exactly as published.
Quince Jelly. — Take the cores and parings of the quinces, put them in enough cold water to cover them, and boil them until they are soft. Squeeze them, and add the juice to the water, and any syrup which may be left from the quince preserve and strain it. To each pint of juice allow a pound of sugar
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