Apple-Banana Jelly

Name: Apple-Banana Jelly
Ingredients: Boil crabapples in a little water till thoroughly tender; For each glass of syrup add a glass of sugar; add Burnett's banana flavoring to taste

From Delicate dishes, 1896

Presented as published in 1896. 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

1120Calories

0 gProtein

215 gCarbs

1 gFat

Full nutrition (32 nutrients)

Calories1120 kcal

Protein0.1 g

Carbohydrates215 g

Fiber0 g

Sugars216 g

Total Fat0.7 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium13 mg

Potassium182 mg

Calcium15 mg

Iron0.2 mg

Magnesium15 mg

Phosphorus7.2 mg

Zinc0.2 mg

Copper0.1 mg

Manganese0.3 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.5 mg

Folate0 mcg

Caffeine0 mg

Water63 g

As published

This recipe was extracted from Delicate dishes (1896), page 55. The excerpt below is the record exactly as published.

APPLE-BANANA JELLY. Boil crabapples in a little water till thoroughly tender; strain the juice through a flannel bag and boil twenty min- utes. For each glass of syrup add a glass of sugar and boil five minutes, or till jellied. Pour out In a pitcher and add Burnett's banana flavoring to taste

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