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Quince Jelly
From How we cook in Tennessee .., 1906
Serves 3
Presented as published in 1906. 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
668Calories
1 gProtein
174 gCarbs
1 gFat
Full nutrition (28 nutrients)
Calories668 kcal
Protein0.6 g
Carbohydrates174 g
Fiber2.8 g
Sugars151 g
Total Fat0.6 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium7.5 mg
Potassium298 mg
Calcium18 mg
Iron1.1 mg
Magnesium12 mg
Phosphorus25 mg
Zinc0.1 mg
Copper0.2 mg
Manganese0 mg
Vitamin C22 mg
Vitamin A3 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate4.5 mcg
Water126 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 153. The excerpt below is the record exactly as published.
Quince Jelly. — Wash and cut up the quinces, taking out the cores; boil in clear water until tender; strain through a flannel bag, and to each pint of liquid allow a pound of loaf sugar
Cook this with the app: pantry check, scaling, and the assistant.