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Apple Mould or Jelly (Moule aux Pommes)
From Cookery for every household, 1914
Serves 6
Can be layered with colored mixtures or served with custard or cream.
Presented as published in 1914. 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
140Calories
3 gProtein
35 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories140 kcal
Protein2.6 g
Carbohydrates35 g
Fiber2.4 g
Sugars30 g
Total Fat0.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium6.4 mg
Potassium160 mg
Calcium15 mg
Iron0.2 mg
Magnesium8.4 mg
Phosphorus20 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C15 mg
Vitamin A3.2 mcg
Vitamin E0.1 mg
Vitamin K0.9 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.2 mg
Folate2.5 mcg
Choline6.9 mg
Caffeine0 mg
Water191 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 706. The excerpt below is the record exactly as published.
Apple Mould or Jelly (Moule aux Pommes) 2 lbs. apples. 3 oz. sugar. $ pt. water. Rind of 1 lemon. f oz. gelatine. 2 table-sps. water. 2 or 3 drops carmine
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