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Apple Jelly
From How we cook in Tennessee .., 1906
Serves 4
Lemon juice is an addition.
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
720Calories
0 gProtein
186 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories720 kcal
Protein0.3 g
Carbohydrates186 g
Fiber3 g
Sugars183 g
Total Fat1 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium2.9 mg
Potassium112 mg
Calcium7.9 mg
Iron0.3 mg
Magnesium4.2 mg
Phosphorus9.8 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0.2 mg
Vitamin A2.5 mcg
Vitamin E0.1 mg
Vitamin K0.7 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate1.2 mcg
Choline4.2 mg
Caffeine0 mg
Water105 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 153. The excerpt below is the record exactly as published.
Apple Jelly. — Wash and cut up apples, leaving the cores; put them in a kettle with enough water to cover; boil till tender and strain through a flannel bag. If apples are very tart allow one pound of sugar to each pint of juice, or half pound if apples are sweet
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