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Apple and Strawberry Jelly
From San Rafael cook book, 1906, 1906
Serves 17
Most berries require apple juice to make jelly.
Presented as published in 1906. 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
806Calories
0 gProtein
209 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories806 kcal
Protein0.4 g
Carbohydrates209 g
Fiber2.1 g
Sugars205 g
Total Fat0.8 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium1.9 mg
Potassium150 mg
Calcium10 mg
Iron0.2 mg
Magnesium7.2 mg
Phosphorus18 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C7.7 mg
Vitamin A3.2 mcg
Vitamin E0.1 mg
Vitamin K1 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate0 mcg
Choline5.4 mg
Caffeine0 mg
Water140 g
Estimated from matched ingredients across 17 servings.
As published
This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 89. The excerpt below is the record exactly as published.
APPLE AND STRAWBERRY JELLY— Mrs. W. F. Jones. Cook sufficient tart, partially ripe apples to make about 3 quarts rich juice. Boil 15 to 20 minutes and stir in 4 quarts hot sugar. Stir until well dissolved, then pour in 1 drawer of small tart strawberries
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