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Apple Jelly
From The white ribbon cook book, 1894
Serves 1
Add the strained juice of a lemon to every 1.5 lbs. of juice just before it is finished.
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
654Calories
1 gProtein
171 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories654 kcal
Protein1.2 g
Carbohydrates171 g
Fiber5.9 g
Sugars159 g
Total Fat1 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium1.1 mg
Potassium411 mg
Calcium24 mg
Iron0.4 mg
Magnesium18 mg
Phosphorus50 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C18 mg
Vitamin A9.1 mcg
Vitamin E0.2 mg
Vitamin K2.7 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.4 mg
Folate0 mcg
Choline15 mg
Caffeine0 mg
Water393 g
As published
This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 121. The excerpt below is the record exactly as published.
Apple Jelly — Equal quantities of quinces and apples; to every pound of juice allow ^ lb. white sugar. Stew the fruit separately till tender (the quinces will take longer), strain the juice, mix it and add the sugar. Proceed as in quince jelly. Apple Jelly — Some sound apples; allow ^ lb. sugar to each pound of juice
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