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Apple Jelly (Ge/ee de Pommes)
From The Swedish, French, American cook book, 1918
Serves 3
Presented as published in 1918. 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
658Calories
0 gProtein
171 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories658 kcal
Protein0.5 g
Carbohydrates171 g
Fiber2 g
Sugars167 g
Total Fat0.7 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium1.7 mg
Potassium156 mg
Calcium10 mg
Iron0.2 mg
Magnesium7.5 mg
Phosphorus18 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C12 mg
Vitamin A3 mcg
Vitamin E0.1 mg
Vitamin K0.9 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate3.3 mcg
Choline6 mg
Caffeine0 mg
Water147 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 618. The excerpt below is the record exactly as published.
Apple Jelly (Ge/ee de Pommes) Select apples that are rather tart and highly flavored. Slice them without peeling, place in a porcelain preserving kettle, cover with water, and let them cook slowly until they turn brown. Pour into a colander, drain off the juice, and let this run through a jelly bag. Replace the kettle (which must first be carefully washed) and boil half an hour. Measure it, and allow to every pint of juice a pound of sugar and the juice of half a lemon
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