Apple Jelly
From The handy dictionary of cookery, 1890
Part of the jelly may be coloured with cochineal if preferred.
Presented as published in 1890. 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
669Calories
27 gProtein
152 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories669 kcal
Protein27 g
Carbohydrates152 g
Fiber8.7 g
Sugars133 g
Total Fat1.2 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium62 mg
Potassium554 mg
Calcium69 mg
Iron1.3 mg
Magnesium34 mg
Phosphorus77 mg
Zinc0.3 mg
Copper0.8 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C71 mg
Vitamin A10 mcg
Vitamin E0.4 mg
Vitamin K2.7 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.5 mg
Folate20 mcg
Choline31 mg
Caffeine0 mg
Water604 g
As published
This recipe was extracted from The handy dictionary of cookery (1890) by Mary A. Everard, page 11. The excerpt below is the record exactly as published.
Apple Jelly. Cook one pound of apples with three ounces of sugar, the rind and juice of one lemon till soft ; pass them through a hair sieve ; dissolve one ounce of gelatine in a quarter of a pint of water
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