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Quince Jelly (Ge/ee de Coings)
From The Swedish, French, American cook book, 1918
Serves 3
Presented as published in 1918. 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 (33 nutrients)
Calories668 kcal
Protein0.6 g
Carbohydrates174 g
Fiber2.9 g
Sugars151 g
Total Fat0.6 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium9.9 mg
Potassium302 mg
Calcium21 mg
Iron1.1 mg
Magnesium13 mg
Phosphorus26 mg
Zinc0.1 mg
Copper0.2 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C23 mg
Vitamin A3 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate4.5 mcg
Choline0 mg
Caffeine0 mg
Water206 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 617. The excerpt below is the record exactly as published.
Quince Jelly (Ge/ee de Coings) [Quinces for jelly should not be quite ripe — they should be pale yellow.] Rub off the down, core and cut them in small pieces. Put them in a preserving kettle with a teacupful of water for each pound, let stew gently until soft — without mashing. Put them in a thin muslin bag with the liquid, press them very lightly. To each pint of the liquid add a pound of sugar
Cook this with the app: pantry check, scaling, and the assistant.