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Apple Jelly
From The new practical housekeeping, 1890
Serves 1
Too ripe apples will make it dark. Some do not add sugar until about five minutes before jelly is done.
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
1248Calories
0 gProtein
323 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories1248 kcal
Protein0.5 g
Carbohydrates323 g
Fiber2.3 g
Sugars319 g
Total Fat1.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium3 mg
Potassium168 mg
Calcium12 mg
Iron0.3 mg
Magnesium8.1 mg
Phosphorus20 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C7.2 mg
Vitamin A3.6 mcg
Vitamin E0.1 mg
Vitamin K1.1 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.2 mg
Folate0 mcg
Choline6.1 mg
Caffeine0 mg
Water156 g
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 324. The excerpt below is the record exactly as published.
Apple Jelly. — Quarter and core but do not pare nice tart red- cheeked apples, and boil until soft ; then strain with very little pressing ana i^ter boiling up and skimming thoroughly add three- fourths the quantity of suga
Cook this with the app: pantry check, scaling, and the assistant.