Apple Jelly
From Artizan recipes, 1896
Presented as published in 1896. 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
622Calories
14 gProtein
152 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories622 kcal
Protein14 g
Carbohydrates152 g
Fiber8.7 g
Sugars133 g
Total Fat1.2 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium31 mg
Potassium550 mg
Calcium57 mg
Iron1.1 mg
Magnesium30 mg
Phosphorus71 mg
Zinc0.3 mg
Copper0.5 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C71 mg
Vitamin A10 mcg
Vitamin E0.4 mg
Vitamin K2.7 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.5 mg
Folate15 mcg
Choline26 mg
Caffeine0 mg
Water484 g
As published
This recipe was extracted from Artizan recipes (1896) by Clarke, Charles Mrs, page 59. The excerpt below is the record exactly as published.
Apple Jelly. Ingredients. One pound of Apples. One Lemon. Three ounces of Lump Sugar. Half an ounce of Gelatine. Half a teaspoonful of Cochineal
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