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Apple Jelly
From The art of cookery, 1899
Serves 8
Presented as published in 1899. 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
745Calories
0 gProtein
191 gCarbs
1 gFat
Full nutrition (20 nutrients)
Calories745 kcal
Protein0.2 g
Carbohydrates191 g
Sugars189 g
Total Fat1.1 g
Sodium11 mg
Potassium182 mg
Calcium15 mg
Iron0.2 mg
Magnesium9.6 mg
Phosphorus11 mg
Zinc0 mg
Copper0 mg
Manganese0.1 mg
Vitamin C95 mg
Vitamin B60 mg
Thiamin (B1)0 mg
Niacin (B3)0 mg
Folate5.8 mcg
Water164 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The art of cookery (1899) by Emma P. Ewing, page 78. The excerpt below is the record exactly as published.
Apple Jelly. — Select very tart, red-skinned apples, wash, remove all imperfect spots, and cut in quarters. Put the quarters into a preserving kettle and cook gently for half an hour, or until tender, then put into a jelly bag and let the juice drip into an earthen bowl. Do not squeeze the fruit. Put three pints of the apple juice into a preserving kettle, simmer twenty minutes, add Canning, Preserving, and Pickling. 175 three pounds of granulated sugar
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