Apple Jelly
From The universal cookery book, 1887
Should be stiff and clear.
Presented as published in 1887. 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
3821Calories
12 gProtein
1005 gCarbs
7 gFat
Full nutrition (33 nutrients)
Calories3821 kcal
Protein12 g
Carbohydrates1005 g
Fiber56 g
Sugars889 g
Total Fat7.1 g
Saturated Fat0.9 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat1.6 g
Cholesterol0 mg
Sodium4.6 mg
Potassium3903 mg
Calcium222 mg
Iron3.3 mg
Magnesium175 mg
Phosphorus476 mg
Zinc2.2 mg
Copper1.4 mg
Manganese1.7 mg
Vitamin D0 mcg
Vitamin C175 mg
Vitamin A86 mcg
Vitamin E2.2 mg
Vitamin K26 mcg
Vitamin B61.6 mg
Vitamin B120 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)1.2 mg
Niacin (B3)3.9 mg
Folate0.5 mcg
Choline147 mg
Caffeine0 mg
Water3749 g
As published
This recipe was extracted from The universal cookery book (1887) by Gertrude Strohm, page 49. The excerpt below is the record exactly as published.
APPLE JELLY. Apple Jelly. Cut off all spots and decayed places on the apples ; quarter them, but do not pare or core them ; put in the peel of as many lemons as you like, about two to six or eight dozen of the apples ; fill the preserv- ing-pan, and cover the fruit with spring-water ; boil them till they are in pulp, then pour them into a jelly-bag; let them strain all night, do not squeeze them. To every pint of juice put one pound of white sugar; put in the juice of the lemons you had before pared, but strain it through muslin ; you may also put in about a teaspoonful of essence of lemon
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