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Baked Apple Jelly
From The Monmouth Baptist ladies' cook book, 1907
Serves 6
Presented as published in 1907. 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
144Calories
1 gProtein
38 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories144 kcal
Protein0.8 g
Carbohydrates38 g
Fiber3.9 g
Sugars30 g
Total Fat0.4 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium0 mg
Potassium270 mg
Calcium15 mg
Iron0.2 mg
Magnesium12 mg
Phosphorus33 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C12 mg
Vitamin A6 mcg
Vitamin E0.1 mg
Vitamin K1.8 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.3 mg
Folate0 mcg
Choline10 mg
Caffeine0 mg
Water260 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 140. The excerpt below is the record exactly as published.
BAKED APPLE JELLY. Mrs. Eleanor Phelps Pratt, Glenn Ellyn. Fill a two-quart granite dish with alternate layers of sliced tart apples and sugar
Cook this with the app: pantry check, scaling, and the assistant.