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Apple Jelly
From Miss Parloa's kitchen companion, 1887
Serves 10
Quince, crab-apple, peach, and barberry jellies are made in the same manner.
Presented as published in 1887. 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
139Calories
1 gProtein
37 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories139 kcal
Protein0.7 g
Carbohydrates37 g
Fiber3.5 g
Sugars30 g
Total Fat0.4 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium11 mg
Potassium243 mg
Calcium22 mg
Iron0.2 mg
Magnesium14 mg
Phosphorus30 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C11 mg
Vitamin A5.4 mcg
Vitamin E0.1 mg
Vitamin K1.6 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.2 mg
Folate0 mcg
Choline9.2 mg
Caffeine0 mg
Water517 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 444. The excerpt below is the record exactly as published.
Apple Jelly. Wash, and cut into small pieces enough rich-flavored tart apples to make three quarts, and putting them into a preserving-kettle with three quarts of cold water, boil gently until they can be mashed smooth. Put a piece of cheese-cloth in a sieve, and after placing the sieve over a large bowl, pour the apple into it, and treat in the same way that green grapes are treated, save that a little more pressure should be used. When all the juice has passed through, strain it through a clean piece of cheese- cloth. Now proceed the same as when making grape jelly, only boiling the mixture, however, for five minutes after the sugar has been added. Quince, crab-apple, peach, and barberry jellies all are made in the same manner. The pulp of fruit from which jellies have been made need not be wasted. Rub it through a sieve, and add it to an equal volume of fresh fruit that has been boiled to a pulp and sifted. Put this mixture into a kettle with a pint of sugar to each pint of pulp
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