vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Apple Jelly
From The economical cook book, 1905
Serves 19
This quantity makes about twelve glasses.
Presented as published in 1905. 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
541Calories
0 gProtein
141 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories541 kcal
Protein0.5 g
Carbohydrates141 g
Fiber2.2 g
Sugars136 g
Total Fat0.6 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium7.2 mg
Potassium158 mg
Calcium16 mg
Iron0.2 mg
Magnesium9.2 mg
Phosphorus19 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C6.8 mg
Vitamin A3.4 mcg
Vitamin E0.1 mg
Vitamin K1 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate0 mcg
Choline5.8 mg
Caffeine0 mg
Water347 g
Estimated from matched ingredients across 19 servings.
As published
This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 133. The excerpt below is the record exactly as published.
Apple Jelly. Eighteen large tart pippin apples; cut them m small pieees with their skins on, first washing them ; take out the seeds, and boil them in four quarts of water into a pulp ; strain first through a sieve, then through thin muslin. There will be about six PRESERVIKG AND CANNING FRUITS. 277 pints of tlie juioe ; boil this ten minutes, add five pounds of loaf or sifted sugar
Cook this with the app: pantry check, scaling, and the assistant.