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Apple Jelly
From The household (of the Detroit free press), 1886
Serves 2
Peach butter of dried peaches can be made in this way.
Presented as published in 1886. 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
568Calories
1 gProtein
147 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories568 kcal
Protein0.9 g
Carbohydrates147 g
Fiber8.2 g
Sugars138 g
Total Fat1.6 g
Saturated Fat0.2 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.4 g
Cholesterol0 mg
Sodium4.4 mg
Potassium303 mg
Calcium18 mg
Iron0.7 mg
Magnesium11 mg
Phosphorus27 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C0.7 mg
Vitamin A6.8 mcg
Vitamin E0.2 mg
Vitamin K2.1 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate3.4 mcg
Choline12 mg
Caffeine0 mg
Water292 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 430. The excerpt below is the record exactly as published.
APPLE JELLY. Peel and core a quantity of apples and then stew them until there are no lumps in the mass, strain through a coarse sieve, pressing them all through with the hand. Throw out all tough or woody bits, or the remains of dry bruised places before refilling the sieve. Then take a tin cup and measure the cooked apples, and to every four cups of apples add one cup of fine, dry sugar
Cook this with the app: pantry check, scaling, and the assistant.