Apple Jelly
From The Elm City cook book, 1896
Avoid excessive boiling to maintain quality.
Presented as published in 1896. 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
1964Calories
1 gProtein
510 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories1964 kcal
Protein1.2 g
Carbohydrates510 g
Fiber5.9 g
Sugars498 g
Total Fat2 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium4.5 mg
Potassium417 mg
Calcium27 mg
Iron0.5 mg
Magnesium20 mg
Phosphorus50 mg
Zinc0.3 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C18 mg
Vitamin A9.1 mcg
Vitamin E0.2 mg
Vitamin K2.7 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.4 mg
Folate0 mcg
Choline15 mg
Caffeine0 mg
Water393 g
As published
This recipe was extracted from The Elm City cook book (1896) by N.C.) Centenary Methodist Episcopal Church (New Bern, page 31. The excerpt below is the record exactly as published.
APPLE JELLY. Always use tart juicy apples, wipe them, take out stem, eye, as well as any blemishes, slice without paring or coring, add water to barely cover the fruit. Simmer gently without stirring until very soft. Remove and cool. Drain very thoroughly through a cheese cloth bag, but do not squeeze. ‘To each pint of juice, allow a pound of granulated sugar
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