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Apple Jelly
From The Blue grass cook book, 1904
Serves 9
Presented as published in 1904. 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
536Calories
1 gProtein
140 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories536 kcal
Protein1.1 g
Carbohydrates140 g
Fiber5.2 g
Sugars130 g
Total Fat0.8 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium2.5 mg
Potassium362 mg
Calcium22 mg
Iron0.3 mg
Magnesium17 mg
Phosphorus44 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C16 mg
Vitamin A8 mcg
Vitamin E0.2 mg
Vitamin K2.4 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.4 mg
Folate0 mcg
Choline14 mg
Caffeine0 mg
Water399 g
Estimated from matched ingredients across 9 servings.
As published
This recipe was extracted from The Blue grass cook book (1904) by Minnie C. Fox, page 81. The excerpt below is the record exactly as published.
APPLE JELLY Mrs. John W. Fox Put apples which have been quartered into gran- ite kettle, and cover with 1 pint water to 1 gallon of fruit. Boil till fruit is soft. Strain and add 2 pints sugar
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