Apple Jelly

Name: Apple Jelly
Ingredients: One pound of Apples; Half a pint of Cream; One Lemon; Three ounces of Lump Sugar; One ounce of Gelatine; Half a teaspoonful of Cochineal; Three gills of cold Water

From High-class cookery recipes, 1897

Presented as published in 1897. 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

1473Calories

31 gProtein

161 gCarbs

85 gFat

Full nutrition (33 nutrients)

Calories1473 kcal

Protein31 g

Carbohydrates161 g

Fiber8.7 g

Sugars133 g

Total Fat85 g

Saturated Fat48 g

Monounsaturated Fat17 g

Polyunsaturated Fat0.3 g

Cholesterol241 mg

Sodium121 mg

Potassium779 mg

Calcium219 mg

Iron1.3 mg

Magnesium50 mg

Phosphorus210 mg

Zinc0.9 mg

Copper0.8 mg

Manganese0.2 mg

Vitamin D0 mcg

Vitamin C71 mg

Vitamin A10 mcg

Vitamin E0.4 mg

Vitamin K8.3 mcg

Vitamin B60.3 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.2 mg

Niacin (B3)0.7 mg

Folate20 mcg

Choline31 mg

Caffeine0 mg

Water977 g

As published

This recipe was extracted from High-class cookery recipes (1897) by Edith Nicolls Clarke, page 70. The excerpt below is the record exactly as published.

Apple Jelly. Ingredients. One pound of Apples. Half a pint of Cream. One Lemon. Three ounces of Lump Sugar. One ounce of Gelatine. Half a teaspoonful of Cochineal. Three gills of cold Water

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