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Apple Jelly
From Modern cookery, in all its branches, 1884
Serves 6
Quinces can be substituted for apples for a different flavor.
Presented as published in 1884. 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
484Calories
13 gProtein
107 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories484 kcal
Protein13 g
Carbohydrates107 g
Fiber5.5 g
Sugars86 g
Total Fat3.1 g
Saturated Fat0.6 g
Monounsaturated Fat1 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol4.7 mg
Sodium240 mg
Potassium1106 mg
Calcium206 mg
Iron1.5 mg
Magnesium70 mg
Phosphorus115 mg
Zinc0.9 mg
Copper0.2 mg
Manganese2 mg
Vitamin D0 mcg
Vitamin C119 mg
Vitamin A4.2 mcg
Vitamin E0.2 mg
Vitamin K0.8 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)4.4 mg
Folate18 mcg
Choline24 mg
Caffeine0 mg
Water480 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 408. The excerpt below is the record exactly as published.
Prepared apple juice, 1 quart ; fresh apples, 1 lb. : g to £ hour. Strained juice, \\ pint ; calf’s feet stock, 1 quart ; sugar, 9 oz. ; juice of lemons, 2 ; rind of 1£; whites and shells of eggs, 8
Cook this with the app: pantry check, scaling, and the assistant.