Quince Jelly No. 1
From Fruit recipes, 1907
Serves 8
Vary the flavouring used with quince as with apple.
Presented as published in 1907. 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 Fruit recipes (1907) by Berry, Riley Maria Fletcher Mrs., page 26. The excerpt below is the record exactly as published.
QUINCE JELLY No.1 When quince preserves are made the parings and cores may be used for jelly, covering them with cold water and cooking slowly three hours or longer. Strain through a jelly bag over night; boil and skim juice in the morning for fifteen minutes then strain again, measuring and plac- ing in clean cooking vessel with three-fourths its weight of heated sugar
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