Apple Jelly
From Household cookery and laundry work, 1882
Presented as published in 1882. 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
2626Calories
5 gProtein
686 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories2626 kcal
Protein5.3 g
Carbohydrates686 g
Fiber24 g
Sugars636 g
Total Fat3.9 g
Saturated Fat0.4 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.7 g
Cholesterol0 mg
Sodium6.1 mg
Potassium1757 mg
Calcium130 mg
Iron1.6 mg
Magnesium79 mg
Phosphorus205 mg
Zinc1 mg
Copper0.6 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C76 mg
Vitamin A38 mcg
Vitamin E1 mg
Vitamin K23 mcg
Vitamin B60.7 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.5 mg
Niacin (B3)1.8 mg
Folate2.8 mcg
Choline64 mg
Caffeine0 mg
Water1611 g
As published
This recipe was extracted from Household cookery and laundry work (1882) by Black Mrs, page 51. The excerpt below is the record exactly as published.
APPLE JELLY. 4 lbs. Apples. | 1 Stalk Rhubarb. | Sugar
Cook this with the app: pantry check, scaling, and the assistant.