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Apple Jelly

Name: Apple Jelly
Yield: 12 servings
Ingredients: 5 lbs. of sweet-sour apples; 4 tbsps. of lemon juice; 4 qts. of water; 4 lbs. of sugar; % pt. of white wine; % vanilla bean or 1 tbsp. of vanilla essence; Brandy paper

From The art of German cooking and baking, 1922

Serves 12

Presented as published in 1922. 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

682Calories

1 gProtein

177 gCarbs

1 gFat

Full nutrition (34 nutrients)

Calories682 kcal

Protein0.6 g

Carbohydrates177 g

Fiber2.6 g

Sugars171 g

Total Fat0.8 g

Saturated Fat0.1 g

Monounsaturated Fat0 g

Polyunsaturated Fat0.1 g

Omega-30 g

Cholesterol0 mg

Sodium2.1 mg

Potassium208 mg

Calcium13 mg

Iron0.2 mg

Magnesium10 mg

Phosphorus23 mg

Zinc0.1 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D0 mcg

Vitamin C20 mg

Vitamin A3.8 mcg

Vitamin E0.1 mg

Vitamin K1.1 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.2 mg

Folate6.7 mcg

Choline8.1 mg

Caffeine0 mg

Water204 g

Estimated from matched ingredients across 12 servings.

As published

This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 166. The excerpt below is the record exactly as published.

APPLE JELLY. S lbs. of sweet-sour apples 4 tbsps. of lemon juice 4 qts. of water % vanilla bean or 1 tbsp. of 4 lbs. of sugar vanilla essence % pt. of white wine Brandy paper

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