vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Apple Jelly Sauce
From The national course in home economics, 1917
Serves 1
Recipe by C. L. T.
Presented as published in 1917. 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
961Calories
1 gProtein
156 gCarbs
22 gFat
Full nutrition (34 nutrients)
Calories961 kcal
Protein0.8 g
Carbohydrates156 g
Fiber2.3 g
Sugars113 g
Total Fat22 g
Saturated Fat14 g
Monounsaturated Fat6.3 g
Polyunsaturated Fat0.8 g
Omega-30.1 g
Cholesterol58 mg
Sodium75 mg
Potassium351 mg
Calcium42 mg
Iron1.3 mg
Magnesium41 mg
Phosphorus68 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C1.8 mg
Vitamin A184 mcg
Vitamin E0.6 mg
Vitamin K2.5 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.5 mg
Folate8.1 mcg
Choline38 mg
Caffeine0 mg
Water267 g
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 204. The excerpt below is the record exactly as published.
APPLE JELLY SAUCE. W^hip a teacupful of apple jelly until it is thin and smooth; add gradually two tablespoonfuls of melted butter, the juice of a lemon and PUDDINGS AND PUDDING SAUCES. 285 grated peel, with one-half teaspoonful of grated nutmeg. Put in a cup or bowl inside a saucepan of boiling water, heat it to the boiling point, stir- ring steadily all the time, then beat in a heaping tablespoonful of pow- dered sugar and a glassful of wine
Cook this with the app: pantry check, scaling, and the assistant.