vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Quince Jelly
From The white ribbon cook book, 1894
Serves 2
It should be rich in flavor, but pale and beautifully transparent. Long boiling injures the color.
Presented as published in 1894. 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
437Calories
0 gProtein
113 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories437 kcal
Protein0 g
Carbohydrates113 g
Fiber0 g
Sugars113 g
Total Fat0.4 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium8.2 mg
Potassium4.6 mg
Calcium8.2 mg
Iron0.1 mg
Magnesium2.7 mg
Phosphorus0 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water236 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 120. The excerpt below is the record exactly as published.
Quince Jelly — Ripe quinces, allowing 1 pint of water to each pound of fruit, ^ lb. of sugar to each pound of juice.
Cook this with the app: pantry check, scaling, and the assistant.