vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Apple Cheese
From Vegetarian cookery, 1891
Serves 3
Presented as published in 1891. 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
735Calories
1 gProtein
192 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories735 kcal
Protein0.9 g
Carbohydrates192 g
Fiber4 g
Sugars182 g
Total Fat1 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium1.8 mg
Potassium310 mg
Calcium19 mg
Iron0.3 mg
Magnesium15 mg
Phosphorus36 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C25 mg
Vitamin A6 mcg
Vitamin E0.2 mg
Vitamin K1.8 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.3 mg
Folate6.7 mcg
Choline12 mg
Caffeine0 mg
Water293 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Vegetarian cookery (1891) by Martha Brotherton, page 136. The excerpt below is the record exactly as published.
one pound of sugar to each pint of juice. As only the clear juice is required for jelly, the fruit may be used for puddings, adding sugar and boiling a little. VEGETARIAN COOKERY. 239 No. 640. — Siberian-Crab Jelly. To each pound of crabs, allow half a pint of water, put them into an earthenware jar, cover, and set it in the oven until the crabs are quite soft ; strain through a linen strainer, tied over a basin. Put the juice into a pan, and when it has boiled a few minutes, add a pound of loaf sugar to each pint of liquid and let it boil twenty minutes, or half an hour, until it will set ; then pass it through the strainer and pour it into cups, or small moulds. No. 641. — Api'le Cheese. To two pounds of apples, pared and cut as for a pie, add one pound of sugar, the juice and grated rind of a lemon, and a little water
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