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Apple Jelly
From Practical household cookery, 1891
Serves 2
Apple marmalade can be used for charlotte or tarts.
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
655Calories
1 gProtein
170 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories655 kcal
Protein0.6 g
Carbohydrates170 g
Fiber2.9 g
Sugars164 g
Total Fat0.7 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium1.4 mg
Potassium207 mg
Calcium13 mg
Iron0.2 mg
Magnesium9.5 mg
Phosphorus25 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C9.1 mg
Vitamin A4.5 mcg
Vitamin E0.1 mg
Vitamin K1.4 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.2 mg
Folate0 mcg
Choline7.7 mg
Caffeine0 mg
Water197 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Practical household cookery (1891) by E. Duret, page 190. The excerpt below is the record exactly as published.
APPLE JELLY. Select some good Colville or Wellington apples; peel, core, slice, and put them in the preserving-pan ^jrith enough water to cover them well. Boil the apples till they are melted, then drain them on a hair sieve over a basin pre- viously weighed; now weigh the juice, and for every PRACTICAL HOUSEHOLD COOKERY. 431 pound of it add ten ounces of lump-sugar
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