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Apple Combination Jelly
From The Rural cook book, 1907
Serves 3
This jelly is delicately flavored and has a beautiful pink color.
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
Nutrition per serving
637Calories
1 gProtein
165 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories637 kcal
Protein1.1 g
Carbohydrates165 g
Fiber7.8 g
Sugars148 g
Total Fat0.8 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium5.5 mg
Potassium225 mg
Calcium20 mg
Iron0.6 mg
Magnesium15 mg
Phosphorus29 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C30 mg
Vitamin A7 mcg
Vitamin E2.5 mg
Vitamin K9.8 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.3 mg
Folate2.1 mcg
Choline12 mg
Caffeine0 mg
Water224 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Rural cook book (1907), page 110. The excerpt below is the record exactly as published.
a half peck each of apples and quinces and a quart of cranberries together until soft, after barely covering with water. Strain, and to every pint of juice allow a scant pint of sugar
Cook this with the app: pantry check, scaling, and the assistant.