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Apple Jam
From Cassell's dictionary of cookery, 1892
Serves 9
Time to stew: three to four hours. One pound of apples makes about one pound of jam.
Presented as published in 1892. 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
692Calories
1 gProtein
181 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories692 kcal
Protein1 g
Carbohydrates181 g
Fiber3.9 g
Sugars172 g
Total Fat0.9 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium2.4 mg
Potassium246 mg
Calcium23 mg
Iron0.5 mg
Magnesium12 mg
Phosphorus29 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C32 mg
Vitamin A4.5 mcg
Vitamin E0.2 mg
Vitamin K1.2 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.2 mg
Folate4.9 mcg
Choline9.1 mg
Caffeine0 mg
Water214 g
Estimated from matched ingredients across 9 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 146. The excerpt below is the record exactly as published.
three oimces of sifted sugar; whisk it to a solid froth, and lay on a thick coating, which must again be covered -s^-ith sifted sugar. Cut half a pound of blanched almonds in the usual spiked form, and fix them thickly over the hedgehog. Bake to give the almonds a little colour, and warm the apples through in a moderately hot oven. Time, twenty to thirty minutes to stew apples. Pro- bable cost, 2s. Sufficient for five or six persons. Apple Jam. — Pare, core, and slice four pounds of good baking apples : put them in a saucepan with three pounds q£ gjf ted sugar, and the grated rind and juice of four Temons
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