Cider Apple Jelly
From The universal cookery book, 1887
Presented as published in 1887. 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
1746Calories
0 gProtein
452 gCarbs
1 gFat
Full nutrition (15 nutrients)
Calories1746 kcal
Protein0 g
Carbohydrates452 g
Sugars453 g
Total Fat1.5 g
Sodium4.5 mg
Potassium9.1 mg
Calcium4.5 mg
Iron0.2 mg
Magnesium1.4 mg
Phosphorus0 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Water0.1 g
As published
This recipe was extracted from The universal cookery book (1887) by Gertrude Strohm, page 49. The excerpt below is the record exactly as published.
Cider Apple Jelly. “ Cut good, ripe apples in quarters, put them in a kettle, and cover them with sweet cider just from the press. (It should, if possible, be used the day it is made, or, at any rate, before it has worked at all.) Boil until well done, and drain through a sieve. Do not press it through. Measure the liquor, and to each pint add one pound of sugar
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