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Apples in Jelly
From The household cook book, 1902
Serves 6
Presented as published in 1902. 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
150Calories
4 gProtein
35 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories150 kcal
Protein4.2 g
Carbohydrates35 g
Fiber0.5 g
Sugars34 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium9.9 mg
Potassium24 mg
Calcium7.3 mg
Iron0.2 mg
Magnesium2.5 mg
Phosphorus4.5 mg
Zinc0 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C8.8 mg
Vitamin A0.2 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate3.3 mcg
Choline2.7 mg
Caffeine0 mg
Water15 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 315. The excerpt below is the record exactly as published.
APPLES IN JELLY — Choose tart, medium sized apples, pare, core, and simmer them till tender; skim out the apples but retain the liquor they were cooked in and to it add 1 cuj) sugar for each pound of fruit; boil, skim, put in the apples (keeping them whole) and cook till they are clear. Slice lemons, remove the seeds, and cook them with the apples, using 1 lemon for each | doz. apples. Skim out the apples, put them in the dish in which they are to be served, and on each one put a slice of lemon. Into the syrup pour gelatine, which have previously dissolved and ready, (using about 1 oz. of gelatine for 6 or 8 apples
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