Apple Jelly
From The official handbook for the National Training School for Cookery, 1891
Be careful to only grate the yellow part of the lemon rind.
Presented as published in 1891. 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
Sodium38 mg
Potassium553 mg
Calcium64 mg
Iron1.1 mg
Magnesium32 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
Water720 g
As published
This recipe was extracted from The official handbook for the National Training School for Cookery (1891) by National Training School for Cookery (London), page 138. The excerpt below is the record exactly as published.
Apple Jelly. 367 JELLIES. Lesson No. 6. APPLE JELLY. Average cost of " Apple Jelly " {about one and a half pint). INGREDIENTS. d. 1 pound of apples 4 1 lemon i\ 3 oz. of lump sugar 1 X oz. of gelatine 3 § a teaspoonful of cochineal 1 Time required, about one hour. Now we will show you how to make Apple Jelly. 1. We take one pound of apples, peel them with a sharp knife, cut them in half, take out the core, and then cut the apples in small pieces. 2. We put the apples in a stewpan with three ounces of lump sugar and half a pint of water
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.