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Apple Jelly
From The table, 1889
Serves 4
Use for pies, cakes, or other purposes.
Presented as published in 1889. 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
568Calories
1 gProtein
148 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories568 kcal
Protein0.8 g
Carbohydrates148 g
Fiber3.7 g
Sugars141 g
Total Fat0.7 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium6 mg
Potassium254 mg
Calcium20 mg
Iron0.3 mg
Magnesium13 mg
Phosphorus31 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C14 mg
Vitamin A5.5 mcg
Vitamin E0.1 mg
Vitamin K1.6 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.3 mg
Folate0.7 mcg
Choline9.5 mg
Caffeine0 mg
Water358 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The table (1889) by Alexander Filippini, page 321. The excerpt below is the record exactly as published.
Apple Jelly. — Put six good-sized apples into a saucepan after cutting them into quarters ; add a pint of cold water and a quarter of a lemon, then place it on a hot stove, and let boil for fifteen minutes. Place a sieve over a vessel, pour the contents of the pan onto it, and let drain thoroughly for fifteen minutes, then remove the sieve, and pour the apple juice into a saucepan with a pound of granulated sugar
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