Quince Jelly
From Farm and home cook book and housekeeper's assistant, 1907
Serves 6
One-half quince and one-half apple makes a very nice jelly.
Presented as published in 1907. 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 Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 160. The excerpt below is the record exactly as published.
Quince Jelly This ihay be made of parings, if a little of the whole fruit is added, but all seeds must be removed, and blossom and stem ends. Almost cover with cold water, cook until very soft, then strain through a jelly bag over night. Allow % pt sugar to 1 pt juice
Cook this with the app: pantry check, scaling, and the assistant.