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Quince Jelly
From The farm cook & rule book, 1923
Serves 8
Presented as published in 1923. 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
36Calories
0 gProtein
10 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories36 kcal
Protein0.3 g
Carbohydrates9.7 g
Fiber1.1 g
Sugars0.4 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium2.4 mg
Potassium128 mg
Calcium7.2 mg
Iron0.4 mg
Magnesium5.5 mg
Phosphorus11 mg
Zinc0 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C15 mg
Vitamin A1.1 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate4.8 mcg
Choline0.8 mg
Caffeine0 mg
Water62 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The farm cook & rule book (1923) by Nell Beaubien Nichols, page 45. The excerpt below is the record exactly as published.
Quince Jelly Wash the quinces, cut in quarters, cover with cold water and cook until soft. Strain, measure and add % cupful of lemon juice to every 4 cupfuls of quince juice.
Cook this with the app: pantry check, scaling, and the assistant.