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Apple Jelly
From Vegetarian cookery, 1891
Serves 8
Presented as published in 1891. 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
124Calories
0 gProtein
32 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories124 kcal
Protein0.2 g
Carbohydrates32 g
Fiber0.6 g
Sugars31 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium7.6 mg
Potassium40 mg
Calcium12 mg
Iron0.1 mg
Magnesium4.4 mg
Phosphorus4.5 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C7.5 mg
Vitamin A0.6 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate1.4 mcg
Choline1.4 mg
Caffeine0 mg
Water267 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Vegetarian cookery (1891) by Martha Brotherton, page 105. The excerpt below is the record exactly as published.
Apple Jelly. Pare and core large juicy apples ; set them on the fire with as much water as will cover them ; boil quickly till the fruit is quite soft ; add a quart more water, and boil half an hour longer ; then run it through a jelly-bag ; set it again on the fire, with half a pound of loaf sugar, the juice of a lemon, and the rind, pared very thin
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