vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Apple Jelly
From The New century cook book, 1899
Serves 2
Presented as published in 1899. 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
847Calories
1 gProtein
220 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories847 kcal
Protein0.6 g
Carbohydrates220 g
Fiber2.9 g
Sugars214 g
Total Fat0.9 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium2.3 mg
Potassium206 mg
Calcium14 mg
Iron0.3 mg
Magnesium9.7 mg
Phosphorus25 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C9 mg
Vitamin A4.5 mcg
Vitamin E0.1 mg
Vitamin K1.3 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.2 mg
Folate0 mcg
Choline7.6 mg
Caffeine0 mg
Water207 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The New century cook book (1899), page 107. The excerpt below is the record exactly as published.
Apple Jelly. Of all fruits that our markets furnish nothing is so valuable to the jelly maker as the Duchess apple. It is so tart that a jelly of the apple alone is not insipid. The pulp does not squeeze through the bag as readily as other fruits, and conse- quently a jelly as clear as honey can be made with little effort. After washing cut the apples up, skins and all, and cover with water in generous measure. Put through bag and add sugar
Cook this with the app: pantry check, scaling, and the assistant.