Apple Jelly (No. 2)
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
1306Calories
7 gProtein
348 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories1306 kcal
Protein7.3 g
Carbohydrates348 g
Fiber35 g
Sugars275 g
Total Fat3.5 g
Saturated Fat0.6 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat1 g
Cholesterol0 mg
Sodium43 mg
Potassium2464 mg
Calcium179 mg
Iron1.9 mg
Magnesium123 mg
Phosphorus299 mg
Zinc1.4 mg
Copper1 mg
Manganese1 mg
Vitamin D0 mcg
Vitamin C109 mg
Vitamin A54 mcg
Vitamin E1.4 mg
Vitamin K16 mcg
Vitamin B61 mg
Vitamin B120 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.8 mg
Niacin (B3)2.5 mg
Folate0 mcg
Choline93 mg
Caffeine0 mg
Water3778 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. 2). Ingredients. Six pounds of Apples. | Three pints of Water. Lump Sugar.
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