Apple Jelly (No. 1)

Name: Apple Jelly (No. 1)
Ingredients: Seven pounds of Apples.; Two ounces root Ginger (or one teaspoonful of ground Ginger).; Three pints of Water.

From The Apsley cookery book, 1905

Presented as published in 1905. 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

1535Calories

9 gProtein

409 gCarbs

4 gFat

Full nutrition (34 nutrients)

Calories1535 kcal

Protein8.8 g

Carbohydrates409 g

Fiber43 g

Sugars321 g

Total Fat4.2 g

Saturated Fat0.7 g

Monounsaturated Fat0.2 g

Polyunsaturated Fat1.2 g

Omega-30 g

Cholesterol0 mg

Sodium556 mg

Potassium2892 mg

Calcium243 mg

Iron2.4 mg

Magnesium143 mg

Phosphorus350 mg

Zinc1.6 mg

Copper1.1 mg

Manganese1.5 mg

Vitamin D0 mcg

Vitamin C127 mg

Vitamin A64 mcg

Vitamin E1.7 mg

Vitamin K20 mcg

Vitamin B61.2 mg

Vitamin B120 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)0.9 mg

Niacin (B3)2.9 mg

Folate0.6 mcg

Choline114 mg

Caffeine0 mg

Water4223 g

As published

This recipe was extracted from The Apsley cookery book (1905) by Webster, John J. Mrs, page 50. The excerpt below is the record exactly as published.

Apple Jelly (No. i). Ingredients. Seven pounds of Apples. 1 Two ounces root Ginger (or one Three pints of Water.

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