Apple Jelly
From Chambers's cookery for young housewives, 1894
Presented as published in 1894. 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
12095Calories
9 gProtein
3106 gCarbs
19 gFat
Full nutrition (33 nutrients)
Calories12095 kcal
Protein9.2 g
Carbohydrates3106 g
Fiber17 g
Sugars3038 g
Total Fat19 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.5 g
Cholesterol0 mg
Sodium184 mg
Potassium3741 mg
Calcium395 mg
Iron6.2 mg
Magnesium201 mg
Phosphorus275 mg
Zinc0.7 mg
Copper0.5 mg
Manganese1.1 mg
Vitamin D0 mcg
Vitamin C1844 mg
Vitamin A6 mcg
Vitamin E0.9 mg
Vitamin K0 mcg
Vitamin B60.9 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.9 mg
Folate158 mcg
Choline31 mg
Caffeine0 mg
Water3161 g
As published
This recipe was extracted from Chambers's cookery for young housewives (1894) by Annie M. Griggs, page 67. The excerpt below is the record exactly as published.
APPLE JELLY. 6 pints apple-juice. | 6 lb. lump sugar. 6 lemons
Cook this with the app: pantry check, scaling, and the assistant.