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Apple Jelly
From Cassell's dictionary of cookery, 1892
Serves 10
Time to boil after straining: twenty minutes to half an hour.
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
333Calories
1 gProtein
88 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories333 kcal
Protein1.1 g
Carbohydrates88 g
Fiber4.7 g
Sugars78 g
Total Fat0.6 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium11 mg
Potassium318 mg
Calcium31 mg
Iron0.4 mg
Magnesium18 mg
Phosphorus38 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C23 mg
Vitamin A6.6 mcg
Vitamin E0.2 mg
Vitamin K1.9 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.3 mg
Folate2.2 mcg
Choline12 mg
Caffeine0 mg
Water624 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 147. The excerpt below is the record exactly as published.
Apple Jelly. — Simmer se^'cn pounds of apples and se^■en pints of water until the apples are soft. Strain them, but do not squeeze them, t-no or three times until quite clear, and then mix in the juice of two lemons and a pound of loaf sugar to every pint of liquid. Boil until it becomes stiff. If rosy-cheeked apples are used, the jelly will be bright red. The a^jples should not be pared, but well rubbed with a cloth. Time, from twenty minutes to half an hour to boil after straining. Probable cost, 2s. 6d. Apple Jelly (another way). — Pare, core, and slice three pounds of apples."
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