Apple Jelly
From Principles of cooking, 1914
Presented as published in 1914. 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
1089Calories
6 gProtein
290 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories1089 kcal
Protein6.1 g
Carbohydrates290 g
Fiber29 g
Sugars229 g
Total Fat2.9 g
Saturated Fat0.5 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.8 g
Cholesterol0 mg
Sodium0 mg
Potassium2041 mg
Calcium113 mg
Iron1.6 mg
Magnesium91 mg
Phosphorus249 mg
Zinc1.1 mg
Copper0.7 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C91 mg
Vitamin A45 mcg
Vitamin E1.1 mg
Vitamin K14 mcg
Vitamin B60.8 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.6 mg
Niacin (B3)2.1 mg
Folate0 mcg
Choline77 mg
Caffeine0 mg
Water1966 g
As published
This recipe was extracted from Principles of cooking (1914) by Emma Conley, page 27. The excerpt below is the record exactly as published.
Apple Jelly. — Wash and wipe the apples and remove the stems and: blossom end. Cut the apples in quarters, place in a granite kettle and add enough cold water to nearly cover them. Cook: slowly until the apples are soft, then crush and drain through a sieve and strain the juice through a double thickness of cheesecloth. Measure the juice and boil it fifteen minutes. Add an equal quantity of heated granulated sugar
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