Apples in Jelly
From A manual of gelatine cookery, 1904
Decorate the apples before serving with whipped and slightly sweetened cream.
Presented as published in 1904. 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
1321Calories
124 gProtein
223 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories1321 kcal
Protein124 g
Carbohydrates223 g
Fiber14 g
Sugars194 g
Total Fat1.8 g
Saturated Fat0.3 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.4 g
Cholesterol0 mg
Sodium293 mg
Potassium1001 mg
Calcium147 mg
Iron2.4 mg
Magnesium79 mg
Phosphorus174 mg
Zinc0.7 mg
Copper3.4 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C43 mg
Vitamin A22 mcg
Vitamin E0.5 mg
Vitamin K6.5 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)1.1 mg
Folate43 mcg
Choline91 mg
Caffeine0 mg
Water1428 g
As published
This recipe was extracted from A manual of gelatine cookery (1904) by Bertha Roberts, page 6. The excerpt below is the record exactly as published.
APPLES IN JELLY. 3 ozs. Sugar. i Lemon rind and juice. 5 oz. Cox’s Gelatine. i pint Water. 6 large Juicy Apples. A few drops Cox’s Cochineal
Cook this with the app: pantry check, scaling, and the assistant.