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Apple Jelly for Cake
From The new home cook book, 1896
Serves 2
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
517Calories
1 gProtein
135 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories517 kcal
Protein0.7 g
Carbohydrates135 g
Fiber3.5 g
Sugars128 g
Total Fat0.7 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium1 mg
Potassium245 mg
Calcium15 mg
Iron0.2 mg
Magnesium11 mg
Phosphorus30 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C11 mg
Vitamin A5.4 mcg
Vitamin E0.1 mg
Vitamin K1.6 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.2 mg
Folate0 mcg
Choline9.2 mg
Caffeine0 mg
Water234 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The new home cook book (1896), page 105. The excerpt below is the record exactly as published.
APPLE JELLY EOR CAKE. Mrs. P. B. Ayer. Grate one large or two small apples, the rind and juice of one lemon, one cup sugar
Cook this with the app: pantry check, scaling, and the assistant.