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Apple Jelly
From Cookery for every household, 1914
Serves 3
This jelly may be flavoured with whole ginger or orange juice and rind.
Presented as published in 1914. 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
672Calories
1 gProtein
173 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories672 kcal
Protein0.5 g
Carbohydrates173 g
Fiber0.9 g
Sugars169 g
Total Fat1.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium10 mg
Potassium208 mg
Calcium22 mg
Iron0.3 mg
Magnesium11 mg
Phosphorus15 mg
Zinc0 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C102 mg
Vitamin A0.3 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate8.8 mcg
Choline1.7 mg
Caffeine0 mg
Water176 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 752. The excerpt below is the record exactly as published.
Apple Jelly To each pint of apple juice allow 1 lb. of preserving sugar and the rind and juice of 1 lemon
Cook this with the app: pantry check, scaling, and the assistant.