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Apple Jelly (2)
From The white ribbon cook book, 1894
Serves 3
If for dessert, use a small plain mould.
Presented as published in 1894. 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
664Calories
1 gProtein
173 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories664 kcal
Protein0.8 g
Carbohydrates173 g
Fiber2.9 g
Sugars167 g
Total Fat0.8 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium2.2 mg
Potassium185 mg
Calcium18 mg
Iron0.4 mg
Magnesium9.2 mg
Phosphorus22 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C24 mg
Vitamin A3.4 mcg
Vitamin E0.1 mg
Vitamin K0.9 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate3.7 mcg
Choline6.8 mg
Caffeine0 mg
Water161 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 121. The excerpt below is the record exactly as published.
Apple Jelly (2) — One lb. moist sugar, 1 lb. apples, 1 lemon — the juice of the lemon to be used
Cook this with the app: pantry check, scaling, and the assistant.