Apple Jelly
From Plain cookery recipes, 1908
Rhubarb jelly can be made similarly.
Presented as published in 1908. 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
421Calories
15 gProtein
102 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories421 kcal
Protein15 g
Carbohydrates102 g
Fiber16 g
Sugars78 g
Total Fat1 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium42 mg
Potassium574 mg
Calcium173 mg
Iron1.3 mg
Magnesium39 mg
Phosphorus67 mg
Zinc0.5 mg
Copper0.6 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C147 mg
Vitamin A12 mcg
Vitamin E0.5 mg
Vitamin K2.7 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.8 mg
Folate17 mcg
Choline29 mg
Caffeine0 mg
Water743 g
As published
This recipe was extracted from Plain cookery recipes (1908) by Edinburgh School of Cookery and Domestic Economy, page 43. The excerpt below is the record exactly as published.
Apple Jelly* One pound apples. One to two ounces sugar. Strip of lemon rind. Half a pint water. Half an ounce gelatine. Two tablespoonfuls water
Cook this with the app: pantry check, scaling, and the assistant.