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Quince Jelly
From Buckeye cookery, 1892
Serves 8
Can use parings and cores of quinces with tart apples.
Presented as published in 1892. 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
195Calories
0 gProtein
51 gCarbs
0 gFat
Full nutrition (28 nutrients)
Calories195 kcal
Protein0 g
Carbohydrates51 g
Fiber0.1 g
Sugars50 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium0.6 mg
Potassium7.2 mg
Calcium0.8 mg
Iron0 mg
Magnesium0.4 mg
Phosphorus0.5 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin C0.5 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
Water2.6 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Buckeye cookery (1892), page 102. The excerpt below is the record exactly as published.
pack tight in a kettle, pour on cold water until level with the fruit, boil until very soft; make a three-cornered flannel bag, pour in fruit and hang up to drain, occasionally pressing on the top and _ sides to make the juice run more freely, taking care not to press hard - enough to expel the pulp. There is not much need of pressing a _ bag made in this shape, as the weight of the fruit in the larger part. causes the juice to flow freely at the point. To a pint of j juice add a pint of sugar
Cook this with the app: pantry check, scaling, and the assistant.