Apples in Jelly
From Cooks in clover, 1889
Presented as published in 1889. 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
1113Calories
27 gProtein
268 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories1113 kcal
Protein27 g
Carbohydrates268 g
Fiber7.9 g
Sugars250 g
Total Fat1.6 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium62 mg
Potassium447 mg
Calcium79 mg
Iron1.8 mg
Magnesium30 mg
Phosphorus63 mg
Zinc0.3 mg
Copper0.8 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C113 mg
Vitamin A5.6 mcg
Vitamin E0.4 mg
Vitamin K1.1 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.4 mg
Folate31 mcg
Choline27 mg
Caffeine0 mg
Water338 g
As published
This recipe was extracted from Cooks in clover (1889), page 54. The excerpt below is the record exactly as published.
Apples in Jelly. — Pare and core small apples, place them with two lemons in water enough to cover, let them boil slowly until tender, and remove without breaking. Make a syrup with half a pound of sugar to each pound of apples, cut the lemons in slices and put these with the apples in the syrup, andboil very slowly until the apples are clear. Place them in a deep dish ; then add to the syrup one ounce of dissolved gelatine
Cook this with the app: pantry check, scaling, and the assistant.