vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Apple Jelly
From Harper's cook book encyclopædia, 1902
Serves 4
The pulp can be made into jam.
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
603Calories
1 gProtein
157 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories603 kcal
Protein0.9 g
Carbohydrates157 g
Fiber4.4 g
Sugars148 g
Total Fat0.8 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium3 mg
Potassium311 mg
Calcium20 mg
Iron0.3 mg
Magnesium15 mg
Phosphorus37 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C14 mg
Vitamin A6.8 mcg
Vitamin E0.2 mg
Vitamin K2 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.3 mg
Folate0 mcg
Choline12 mg
Caffeine0 mg
Water355 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 322. The excerpt below is the record exactly as published.
Apple Jelly. — Pare, core, and slice 3 lbs. of apples. Put them into a stewpan with a teacupful of water. When reduced to a pulp, put them into a jelly-bag and let them drain all night ; they must not be squeezed. Next morning put the juice into a saucepan, being careful not to put any sediment with it, adding i lb. of sugar to a pint of juice, and a few drops of the essence of vanilla
Cook this with the app: pantry check, scaling, and the assistant.