The 1901 Cookbook Archive
No. 3320 — Quince Jelly
English historical translation of Molokhovets recipe No. 3320 from the 1901 Russian cookbook, retaining original methods and measures.
Peel the quinces and cut into pieces. Cover barely with cold water and cook until tender but not falling apart, then drain in a sieve.
Strain the cooking liquid through a napkin. For each glass of liquid take 1 glass fine sugar, or ½ pound lump sugar.
Reduce to the marked level as described in the general note.
Original source: Read Russian recipe No. 3320. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.