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Apple Jelly
From The farm cook & rule book, 1923
Serves 2
Make jelly with it just like the first extraction of juice.
Presented as published in 1923. 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
496Calories
1 gProtein
129 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories496 kcal
Protein0.6 g
Carbohydrates129 g
Fiber2.9 g
Sugars123 g
Total Fat0.6 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium5.7 mg
Potassium206 mg
Calcium16 mg
Iron0.2 mg
Magnesium11 mg
Phosphorus25 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C9.1 mg
Vitamin A4.5 mcg
Vitamin E0.1 mg
Vitamin K1.4 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.2 mg
Folate0 mcg
Choline7.7 mg
Caffeine0 mg
Water315 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The farm cook & rule book (1923) by Nell Beaubien Nichols, page 44. The excerpt below is the record exactly as published.
Apple Jelly Wipe, quarter and core apples. Cover with cold water and heat slowly until the apples are a pulp. Drain through damp- ened flannel and do not squeeze. Boil the juice about 10 min- utes, add % as much sugar as juice
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