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Apple Jelly
From The white ribbon cook book, 1894
Serves 3
May be served with or without whipped cream.
Presented as published in 1894. 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
405Calories
9 gProtein
98 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories405 kcal
Protein8.9 g
Carbohydrates98 g
Fiber2.9 g
Sugars92 g
Total Fat0.5 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium27 mg
Potassium187 mg
Calcium29 mg
Iron0.4 mg
Magnesium13 mg
Phosphorus26 mg
Zinc0.1 mg
Copper0.3 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C24 mg
Vitamin A3.4 mcg
Vitamin E0.1 mg
Vitamin K0.9 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.2 mg
Folate6.5 mcg
Choline10 mg
Caffeine0 mg
Water398 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 100. The excerpt below is the record exactly as published.
Apple Jelly — One lb. apples, 1 lemon, j^ lb. lump sugar, 1 oz. gelatine, i^ pint water and a little cochineal
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