Apple Jelly
From The Pennsylvania German cook book, 1902
Quince jelly is made the same way, using the core of the quince.
Presented as published in 1902. 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
115Calories
2 gProtein
32 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories115 kcal
Protein1.6 g
Carbohydrates32 g
Fiber5.1 g
Sugars21 g
Total Fat0.5 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium2 mg
Potassium300 mg
Calcium35 mg
Iron0.7 mg
Magnesium15 mg
Phosphorus36 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C60 mg
Vitamin A4.6 mcg
Vitamin E0.2 mg
Vitamin K1.1 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.3 mg
Folate11 mcg
Choline11 mg
Caffeine0 mg
Water245 g
As published
This recipe was extracted from The Pennsylvania German cook book (1902) by Keller, J. A. Mrs, page 41. The excerpt below is the record exactly as published.
APPLE JELLY. To every peck of apples
Cook this with the app: pantry check, scaling, and the assistant.