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Apple Jelly
From Scientific cooking with scientific methods, 1911
Serves 2
A pared apple makes a much lighter jelly.
Presented as published in 1911. 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
496Calories
1 gProtein
129 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories496 kcal
Protein0.6 g
Carbohydrates129 g
Fiber2.9 g
Sugars123 g
Total Fat0.6 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium1.5 mg
Potassium206 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
Water209 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 157. The excerpt below is the record exactly as published.
Apple Jelly. Wash and wipe tart apples. Remove stem and blos- som e.nd. Cut into quarters, and place in granite or porcelain-lined preserving-kettle. Add cold water to cover
Cook this with the app: pantry check, scaling, and the assistant.