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Apple Jelly
From The Cook County cook book, 1912
Serves 1
A delicate and delicious jelly that can be made in fall and winter.
Presented as published in 1912. 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
183Calories
0 gProtein
48 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories183 kcal
Protein0.5 g
Carbohydrates48 g
Fiber2.3 g
Sugars43 g
Total Fat0.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium1 mg
Potassium163 mg
Calcium10 mg
Iron0.1 mg
Magnesium7.5 mg
Phosphorus20 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C7.2 mg
Vitamin A3.6 mcg
Vitamin E0.1 mg
Vitamin K1.1 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.2 mg
Folate0 mcg
Choline6.1 mg
Caffeine0 mg
Water181 g
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 343. The excerpt below is the record exactly as published.
APPLE JELLY. — Wash, quarter and core, but do not peel, a quantity of the best sour apples, put in a porcelain-lined kettle and pour on water to nearly, but not quite cover the apples, whidh should be quite firm (as only such can be successfully used for jelly); if at all mellow, use less water. Boil until tender, strain through a flannel jelly^bag, but do not squeeze if you desire the most delicate jelly, as by squeezing, enough pulp will be forced through the bag to give the jelly a cloudy appearance, though the flavor will not be at all injured. Measure the juice and return to COOK COUNTY COOK BOOK 501 the kettle, boil 5 minutes and then add 1 pt. of granulated sugar
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