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Apple Jelly
From The new practical housekeeping, 1890
Serves 8
Presented as published in 1890. 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
366Calories
3 gProtein
95 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories366 kcal
Protein3.1 g
Carbohydrates95 g
Fiber7.4 g
Sugars80 g
Total Fat0.8 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium4.9 mg
Potassium504 mg
Calcium32 mg
Iron0.5 mg
Magnesium23 mg
Phosphorus62 mg
Zinc0.3 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C28 mg
Vitamin A11 mcg
Vitamin E0.3 mg
Vitamin K3.2 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.5 mg
Folate1.9 mcg
Choline20 mg
Caffeine0 mg
Water509 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 328. The excerpt below is the record exactly as published.
Apple Jelly. — ^Core and cut two dozen apples into quarters , boil with^ rind of a lemon until tender : drain off iuice, strain it through jelly-bag, and to each pint add a ^ half pint sugar and a half ounce gelatine, previously # soaked and simmered gently in half pint water
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