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Apple Jelly
From Boston Cooking-School cook book, 1896
Serves 8
Skim, fill glasses, cool, seal, label, and store.
Presented as published in 1896. 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
115Calories
1 gProtein
31 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories115 kcal
Protein0.6 g
Carbohydrates31 g
Fiber2.9 g
Sugars24 g
Total Fat0.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium2.2 mg
Potassium205 mg
Calcium14 mg
Iron0.2 mg
Magnesium9.8 mg
Phosphorus25 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C9.1 mg
Vitamin A4.5 mcg
Vitamin E0.1 mg
Vitamin K1.4 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.2 mg
Folate0 mcg
Choline7.7 mg
Caffeine0 mg
Water270 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 307. The excerpt below is the record exactly as published.
APPLE JELLY Porter or Astrachan apples make a delicious-flavored jelly; _Gravensteins, a spicy jelly. Extract juice (p. 742), using 214 cups of water to 4 pounds of apples
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