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Apple Jelly
From Soyer's standard cookery, 1912
Serves 8
Porter apples make a delicious flavored jelly.
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
23Calories
0 gProtein
6 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories23 kcal
Protein0.1 g
Carbohydrates6 g
Fiber0.3 g
Sugars5.4 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium0.9 mg
Potassium21 mg
Calcium2 mg
Iron0 mg
Magnesium1.2 mg
Phosphorus2.5 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.9 mg
Vitamin A0.5 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0.8 mg
Caffeine0 mg
Water49 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 206. The excerpt below is the record exactly as published.
Apple Jelly. Wipe apples, remove stem and blossom ends, and cut in quarters. Put in a granite or porcelain-lined preserving ket- tle, and add cold water to come nearly to top of apples. Cover, and cook slowly until apples are soft; mash, and drain through a coarse sieve. Avoid squezzing apples, which makes the jelly cloudy. Then allow juice to drip through a double thickness of cheese-cloth or a jelly bag. Boil twenty minutes, add an equal quantity of heated sugar
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