Apple Jelly
From Food and health, 1916
Jelly may not set until twenty-four hours have elapsed.
Presented as published in 1916. 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
1766Calories
1 gProtein
459 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories1766 kcal
Protein1.2 g
Carbohydrates459 g
Fiber5.9 g
Sugars447 g
Total Fat1.9 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium4 mg
Potassium416 mg
Calcium27 mg
Iron0.5 mg
Magnesium19 mg
Phosphorus50 mg
Zinc0.3 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C18 mg
Vitamin A9.1 mcg
Vitamin E0.2 mg
Vitamin K2.7 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.4 mg
Folate0 mcg
Choline15 mg
Caffeine0 mg
Water393 g
As published
This recipe was extracted from Food and health (1916) by Helen Kinne, page 33. The excerpt below is the record exactly as published.
Apple jelly. Select tart, red-skinned apples, cut them in small pieces with the skins on, retain the cores, and put them in a kettle with cold water barely to cover. When thoroughly cooked and mashed, put this pulp into the jelly bag, and allow the juice to drip as long as it will. Do not squeeze the bag, nor stir the pulp, if you wish clear jelly. This dripping process is a matter of hours, and in the home kitchen may continue all night. Allow a pint of sugar or less to a pint of juice
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