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Quince Jelly
From Temperance cook book, 1887
Serves 8
Crabapple jelly is made in the same way.
Presented as published in 1887. 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 Temperance cook book (1887) by Mary G. Smith, page 136. The excerpt below is the record exactly as published.
QUINCE JELLY. Take fine, ripe quinces, wash, and rub them with a cloth until perfectly smooth. Remove the cores, cut them into small pieces, pack them tightly into your kettle, pour cold water on them un- til it is on a level with the fruit, but not to cover it; boil till very soft, but not till they break. Put into a jelly bag — do not squeeze but let it drip. To a pint of liquor
Cook this with the app: pantry check, scaling, and the assistant.