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Apple Jelly
From Original White House Cookbook, 1887
Serves 8
Red apples give jelly a claret color.
Presented as published in 1887. 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
220Calories
0 gProtein
57 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories220 kcal
Protein0 g
Carbohydrates57 g
Fiber0 g
Sugars57 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium0.6 mg
Potassium7.6 mg
Calcium0.9 mg
Iron0 mg
Magnesium0.5 mg
Phosphorus0.5 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C2.4 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate1.3 mcg
Choline0.3 mg
Caffeine0 mg
Water5.8 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 278. The excerpt below is the record exactly as published.
APPLE JELLY. Select apples that are rather tart and highly flavored; slice them without paring ; place in a porcelain preserving kettle, cover with water, and let them cook slowly until the apples look red. Pour into a col- ander, drain off the juice, and let this run through a jelly-bag ; return to the kettle, which must be carefully washed, and boil half an hour ; measure it and allow to every pint of juice a pound of sugar and half the juice of a lemon
Cook this with the app: pantry check, scaling, and the assistant.