Apple Jelly Without Water
From La cuisine creole, 1885
This can be made from various ripe fruits.
Presented as published in 1885. 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
1746Calories
0 gProtein
452 gCarbs
1 gFat
Full nutrition (15 nutrients)
Calories1746 kcal
Protein0 g
Carbohydrates452 g
Sugars453 g
Total Fat1.5 g
Sodium4.5 mg
Potassium9.1 mg
Calcium4.5 mg
Iron0.2 mg
Magnesium1.4 mg
Phosphorus0 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Water0.1 g
As published
This recipe was extracted from La cuisine creole (1885) by Lafcadio Hearn, page 88. The excerpt below is the record exactly as published.
APPLE JELLY WTTHOUT WATBB. Pare and core the fruit, which should be juiey and tart. Lay the apples in a vessel to cook without put- ting in any water; cover them closely, and cook nntil properly soft; strain the juice, and add three-fourths of a pound of sugar to a pint of apple juice
Cook this with the app: pantry check, scaling, and the assistant.