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Apples with Jelly
From Virginia Cookery-book, 1884
Serves 6
Serve cold with cream.
Presented as published in 1884. 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
630Calories
5 gProtein
161 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories630 kcal
Protein5.2 g
Carbohydrates161 g
Fiber5.1 g
Sugars150 g
Total Fat0.9 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium11 mg
Potassium350 mg
Calcium26 mg
Iron0.5 mg
Magnesium17 mg
Phosphorus44 mg
Zinc0.2 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C23 mg
Vitamin A7.4 mcg
Vitamin E0.2 mg
Vitamin K2.2 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.3 mg
Folate3.3 mcg
Choline15 mg
Caffeine0 mg
Water328 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Virginia Cookery-book (1884) by Mary Stuart Smith, page 107. The excerpt below is the record exactly as published.
Apples with Jbllt. One dozen apples, pared and cored, one pound and a half of sugar. Put the apples on with water enough to cover them, and let them stew until they look as if they would break ; then take them out and put the sugar into the same water ; Jet the sirup come to a boil ; put in the apples, and let them stew until done through and clear; then take them out, slice into the sirup one large lemon, and add an ounce of gelatine
Cook this with the app: pantry check, scaling, and the assistant.