vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Apple Jelly
From Handbook of practical cookery, 1886
Serves 16
Presented as published in 1886. 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
No method was recorded for this recipe.
Nutrition per serving
745Calories
0 gProtein
191 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories745 kcal
Protein0.2 g
Carbohydrates191 g
Fiber0 g
Sugars189 g
Total Fat1.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium12 mg
Potassium182 mg
Calcium16 mg
Iron0.2 mg
Magnesium9.8 mg
Phosphorus11 mg
Zinc0 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C95 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate5.8 mcg
Choline0 mg
Caffeine0 mg
Water186 g
Estimated from matched ingredients across 16 servings.
As published
This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 162. The excerpt below is the record exactly as published.
Apple Jelly.— Six pints of apple- juice, six pounds of lump sugar, three gills of cold water
Cook this with the app: pantry check, scaling, and the assistant.