Apple Jelly
From The "Queen" cookery books: Pickles and Preserves, 1902
Presented as published in 1902. 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
871Calories
5 gProtein
232 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories871 kcal
Protein4.9 g
Carbohydrates232 g
Fiber24 g
Sugars183 g
Total Fat2.4 g
Saturated Fat0.4 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.7 g
Cholesterol0 mg
Sodium28 mg
Potassium1642 mg
Calcium119 mg
Iron1.3 mg
Magnesium82 mg
Phosphorus200 mg
Zinc0.9 mg
Copper0.6 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C73 mg
Vitamin A36 mcg
Vitamin E0.9 mg
Vitamin K11 mcg
Vitamin B60.7 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.5 mg
Niacin (B3)1.7 mg
Folate0 mcg
Choline62 mg
Caffeine0 mg
Water2518 g
As published
This recipe was extracted from The "Queen" cookery books: Pickles and Preserves (1902) by S. Beaty-Pownall, page 23. The excerpt below is the record exactly as published.
Apple Jelly. — Wipe, quarter, stalk, and core the apples, also wipe a good stalk of rhubarb and cut it into pieces, then place both these into the preserving pan with two pints of water for 41b. of apples and a good stick of rhubarb
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